Advertisement

Ingredients

Method

  • 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. 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.

  • STEP 2

    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.

RECIPE TIPS
HEALTHY BENEFITS

Walnuts are rich in omega-3 fatty acids, which are vital for brain function and cardiovascular health. They are a good source of protein, especially tryptophan, which is needed to produce the ‘feel-good’ brain chemical serotonin. They also supply useful quantities of magnesium, copper, zinc and vitamin E, and have valuable antioxidant properties.

Recipe from Good Food magazine, August 2007

Advertisement

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

A star rating of 3.6 out of 5.3 ratings
Advertisement
Advertisement
Advertisement