Smoked salmon

Recipe from: 01 April 2015
recipes, Easter, fish

Ingredients 12
Servings 0
Minutes 00:25
  • FISH:
  • 1
    fennel bulb, thinly sliced, plus 1/4 cup fennel fronds
  • 1/2
    finely grated lemon zest, plus 4 teaspoons lemon juice
  • coarse salt and ground pepper
  • 200
    thinly sliced smoked salmon
  • 1
    extra-virgin olive oil
  • 1
    whole peeled cucumber
  • 1
  • 60
    white vinegar
  • 50
  • half a sliced fresh piece of ginger




In a medium bowl, toss fennel and fronds with lemon zest and juice; season with salt and pepper. Lay salmon on a serving plate, top with fennel mixture and pickled cucumber.

Pickled Cucumber

Cut cucumber into thin slices and put into a large bowl, sprinkle with salt and mix well. Leave the cucumber for 10 minutes to absorb the salt then rinse with cold water. Drain off excess liquid in a colander. Return cucumber to the large bowl. Grate the fresh root ginger. Cut the stem ginger into thin slices. Combine sugar, vinegar and both kinds of ginger together. Add to cucumber slices and mix well. Refrigerate overnight or for a few hours before serving.

Recipe reprinted with permission of Hunters Rest Hotel in Rustenburg's Head Chef, Ulric Kiefer.

To receive quick and convenient weekday recipes, join our
Easy Weekday Meals mailing list, and for up-to-date trending food, restaurant and wine news subscribe to our Editor’s Weekly newsletter.


Read more on: fish  |  easter  |  recipes

NEXT ON FOOD24X publishes all comments posted on articles provided that they adhere to our Comments Policy. Should you wish to report a comment for editorial review, please do so by clicking the 'Report Comment' button to the right of each comment.

Comment on this story
Comments have been closed for this article.
There are new stories on the homepage. Click here to see them.