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Smoked salmon

Recipe from: 01 April 2015
recipes, Easter, fish

Ingredients 12
Time 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.

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Read more on: fish  |  easter  |  recipes

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