Less than 45 minutes
Serves 6-8
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Ingredients:
Pickle:
- 6 radishes, sliced thinly
- 1 tsp (5ml) yellow mustard seeds
- 1 English cucumber
- 1 tsp (5ml) pink peppercorns
- Salt and milled pepper
- 1 cup (250ml) each apple cider vinegar and water
- ½ cup (125ml) sugar
- 1 whole (1-1.2kg) oak-smoked salmon fillet
- 2 packets (30g each) watercress
- 1 packet (4s) spring onions, sliced
- ½ bulb fennel, sliced
- 2 bulbs beetroot, sliced
- Lemon wedges and olive oil, for serving
Method
- Combine pickle ingredients and allow to infuse for about 30 minutes.
- Drain well and set aside.
- Place salmon on a platter.
- Toss watercress, spring onion, fennel and beetroot together.
- Top fish with watercress salad and pickles.
- Serve drizzled with olive oil and lemon wedges on the side.