Clementine and smoked salmon salad recipe
This peppery smoked salmon salad recipe with juicy clementines is an ideal starter for Christmas Day. Combine with radishes, fennel and rocket and make a zesty Dijon mustard vinaigrette to drizzle over to really make the whole dish sing. Ready in just 15 minutes, this no-cook salad is also gluten- and dairy-free.
See method- Serves 6 (as a starter)
- 15 mins to prepare
- 177 calories / serving
- Dairy-free
- Gluten-free
- Healthy
Ingredients
- 6 clementines, 2 zested and juiced, 4 peeled and sliced into rounds
- 1 tbsp cider vinegar
- ½ tbsp Dijon mustard
- 4 tbsp extra-virgin olive oil
- 10g fresh dill, finely chopped
- 2 x 200g packs fennel, trimmed and very thinly sliced, fronds reserved
- 120g radishes, finely sliced
- 60g pack rocket
- 240g pack smoked salmon, cut into long strips
Each serving contains
- Energy
- 735kJ 177.0kcal
- Fat
- 12g
- Saturates
- 2g
- Salt
- 1.6g
- Sugars
- 6g
of the Reference intake
Carbohydrate 7.7gProtein 10.3gFibre 1.4g
Method
- Put the clementine zest and juice in a large bowl and whisk in the vinegar, mustard, oil and most of the dill. Add the fennel and radishes; season.
- Add the rocket, toss well, then divide between 6 plates. Top with the clementine rounds and salmon. Drizzle over any dressing left in the bowl, then scatter with the fennel fronds and remaining dill to serve.
- Tip: Don't throw away the clementine peel – add to mulled wine for extra citrus flavour.
- See more Christmas starters
