Grilled smoked salmon with apple and fennel salad

 300 g hot-smoked salmon, cut into four pieces or grilled cold-smoked salmon
 2 red apples, diced
 1 fennel in thin wedges
 1 tbsp chives, finely chopped
 1 tbsp cold-pressed olive oil
 1 lime (juice + peel)
 5 chilli pepper in thin strips (remove the seeds)
 Salt and pepper
 Crème fraiche

1

Boil the fennel for 2–3 minutes and cool it in ice-cold water. Mix the apple, fennel and chives together with olive oil, lime juice and chilli. Let the mixture marinate for a couple of hours in the fridge. Season with salt and pepper. Arrange the salad on a small plate, add the salmon and serve with a little crème fraîche on the top. If you’re using cold-smoked salmon, slice it into finger-thick slices and only brown it on one side in a red-hot iron pan or on the grill.

Ingredients

 300 g hot-smoked salmon, cut into four pieces or grilled cold-smoked salmon
 2 red apples, diced
 1 fennel in thin wedges
 1 tbsp chives, finely chopped
 1 tbsp cold-pressed olive oil
 1 lime (juice + peel)
 5 chilli pepper in thin strips (remove the seeds)
 Salt and pepper
 Crème fraiche

Directions

1

Boil the fennel for 2–3 minutes and cool it in ice-cold water. Mix the apple, fennel and chives together with olive oil, lime juice and chilli. Let the mixture marinate for a couple of hours in the fridge. Season with salt and pepper. Arrange the salad on a small plate, add the salmon and serve with a little crème fraîche on the top. If you’re using cold-smoked salmon, slice it into finger-thick slices and only brown it on one side in a red-hot iron pan or on the grill.

Grilled smoked salmon with apple and fennel salad