Name: Smoked salmon
Prep time: 25 min
Total time: 25 min
Yield: serving
Cuisine: Accompaniment
Ingredients: 1 fennel bulb, thinly sliced; 1/2 tsp lemon zest and juice; salt and freshly ground black pepper; 200 g salmon smoked, sliced; 1 Tbs olive oil extra virgin; 1 cucumber whole peeled; 1 tsp salt; 60 ml vinegar white; 50 g sugar; fresh ginger sliced

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Ingredients (10)

FISH:

1	fennel — bulb, thinly sliced
1/2 tsp	lemon — zest and juice
	salt and freshly ground black pepper
200 g	salmon — smoked, sliced
1 Tbs	olive oil — extra virgin

PICKLED CUCUMBER:

1	cucumber — whole peeled
1 tsp	salt
60 ml	vinegar — white
50 g	sugar
	fresh ginger — sliced

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Method:

Salmon

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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