Smoked salmon parcels with fennel & walnut salad
Smoked salmon parcels with fennel & walnut salad takes around 20 minutes from beginning to end. One portion of this dish contains approximately 18g of protein, 26g of fat, and a total of 326 calories. This recipe serves 4 and costs $4.22 per serving. Head to the store and pick up smoked salmon, lemon juice, walnut oil, and a few other things to make it today. It is brought to you by BBC Good Food. It is a good option if you're following a gluten free, primal, pescatarian, and ketogenic diet. 15 people have made this recipe and would make it again. It works well as a pretty expensive main course. Taking all factors into account, this recipe earns a spoonacular score of 88%, which is outstanding. If you like this recipe, you might also like recipes such as Fennel and Smoked Salmon Salad, Smoked Salmon Platter with Fennel Salad, and Fennel, Smoked Salmon and Orange Salad.
Servings: 4
Preparation duration: 20 minutes
Ingredients:
2 rounded tbsp crème fraîche
1 fennel bulb with fonds
few crisp lettuce leaves, Batavia or Little Gem
3 tbsp lemon juice
350g smoked salmon
5 tbsp walnut oil
25g walnuts, roughly chopped
Equipment:
ramekin
bowl
Cooking instruction summary:
Select 4 slices of salmon and use to line four ramekins, allowing the slices to drape over the edges. Finely chop the remainder and put in a bowl. Trim the fronds from the fennel and finely chop. Add the chopped fronds to the chopped salmon along with the crème fraîche, 1 tbsp lemon juice and seasoning. Mix well, then divide between the lined ramekins. Fold over any overhanging salmon and cover with cling film. Chill until ready to serve.Halve, quarter and core the fennel, then shred as finely as you can. Put in a bowl with the remaining lemon juice, 3 tbsp walnut oil and seasoning. Put a few lettuce leaves on each plate and scatter over the dressed fennel. Invert the salmon onto the plates, then scatter over the chopped walnuts. Drizzle with the remaining oil, season with black pepper and serve.
Step by step:
1. Select 4 slices of salmon and use to line four ramekins, allowing the slices to drape over the edges. Finely chop the remainder and put in a bowl. Trim the fronds from the fennel and finely chop.
2. Add the chopped fronds to the chopped salmon along with the crème fraîche, 1 tbsp lemon juice and seasoning.
3. Mix well, then divide between the lined ramekins. Fold over any overhanging salmon and cover with cling film. Chill until ready to serve.Halve, quarter and core the fennel, then shred as finely as you can. Put in a bowl with the remaining lemon juice, 3 tbsp walnut oil and seasoning. Put a few lettuce leaves on each plate and scatter over the dressed fennel. Invert the salmon onto the plates, then scatter over the chopped walnuts.
4. Drizzle with the remaining oil, season with black pepper and serve.
Nutrition Information:
