Free Recipe Smoked Salmon on Fennel Slaw with Capers
Recipe Type: L Recipes
Recipe Preparation: boil
Cooking Ingredients for Smoked Salmon on Fennel Slaw with Capers Recipe
Salt
3 lg Fennel bulbs
3 tb Extra-virgin olive oil
2 tb Fresh lemon juice
Freshly ground pepper
12 oz Thinly sliced smoked salmon
3 tb Light sour cream
Snipped fennel greens;
-optional
Lemon wedges; optional
2 tb Drained small capers
Smoked Salmon on Fennel Slaw with Capers Preparation
Trim stems from fennel and reserve. Cut bulb into long thin strips. Bring large pot of salted water to boil, add fennel and cook 1 minute. Immediately drain and transfer to bowl. Add olive oil, lemon juice, pinch salt and pepper to taste. Toss well to combine. (Can be made a day ahead to this point and refrigerated. Before using, toss slaw and check seasoning.) Few hours before serving, mound fennel slaw on 6 salad plates, dividing evenly. Arrange salmon over fennel, dividing evenly. Spoon rounded teaspoon sour cream in center of each. Garnish salmon with snipped fennel greens and lemon wedges. Scatter 1 teaspoon capers over each serving. Can be refrigerated, covered, 3 to 4 hours. To serve, let rest at room temperature 20 minutes. Yields 6 servings. Each serving: 145 calories; 1,555 mg sodium; 13 mg cholesterol; 9 grams fat; 4 grams carbohydrates; 11 grams protein; 0 fiber Recipe Source: Los Angeles Times – 11-04-1998 Formatted for Mastercook by Lynn Thomas – dcqp82a@prodigy.com Converted by MM_Buster v2.0l.
Cooking Temperature:
Recipe Serves: 6
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