Smoked Salmon & Caper Salad

The full smoky flavour of the salmon is balanced perfectly by the slightly tart capers and garden fresh hint of fennel- the perfect combination for the summer.

 

  • Tear the smoked salmon into pieces and spread over a large plate.
  • Sprinkle with capers, thin slices of fresh fennel and torn dill.
  • Drizzle with lemon juice and a pinch of pepper.

 

Enjoy with crusty bread of your choice. Mine is slow toasted sordough bread. The salmon is oily and moist enough that I find I don't even need to spread butter on the bread.  

 

Tastes even better when eaten with fingers in good company!

 

 

CC Image and recipe suggestion courtesy of wEnDaLicious on Flickr