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Receta Smoked Salmon On Fennel Slaw With Capers
by Global Cookbook

Smoked Salmon On Fennel Slaw With Capers
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Ingredientes

  •     Salt to taste
  • 3 lrg fennel bulbs
  • 3 Tbsp. extra-virgin extra virgin olive oil
  • 2 Tbsp. fresh lemon juice
  •     Freshly-grnd black pepper to taste
  • 12 ounce thinly-sliced smoked salmon
  • 3 Tbsp. light lowfat sour cream
  •     Snipped fennel greens (optional)
  •     Lemon wedges (optional)
  • 2 Tbsp. liquid removed small capers

Direcciones

  1. Trim stems from fennel and reserve. Cut bulb into long thin strips. Bring large pot of salted water to boil, add in fennel and cook 1 minute. Immediately drain and transfer to bowl. Add in extra virgin olive oil, lemon juice, healthy 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.)
  2. Few hrs before serving, mound fennel slaw on 6 salad plates, dividing proportionately. Arrange salmon over fennel, dividing proportionately. Spoon rounded tsp. lowfat sour cream in center of each. Garnish salmon with snipped fennel greens and lemon wedges. Scatter 1 tsp. capers over each serving. Can be refrigerated, covered, 3 to 4 hrs.
  3. To serve, let rest at room temperature 20 min.
  4. This recipe yields 6 servings.