Fennel Salad With Citrus and Smoked Salmon

Preparation

1. Finely grate the zest of orange and a lime and then peel them;
2. Peel the grapefruit;
3. Remove the top half of the citruses and set them aside;
4. Press the citrus peels  and 1/2 citruses to extract the oil and juices, combine and keep 1/4 cup citrus mixture;
5. Mix the citrus oil mixture with grape seed oil and zest, season to taste and set aside;
6. In another bowl, mix the juice of half a lime, sour cream and wasabi and blend seasoning;
7. Thinly slice the mandolin half fennel bulb;
8. In a large bowl, combine the sliced fennel, citrus halves, chives and the citrus peel mixture;
9. Arrange the salad in a serving dish and place the slices of smoked salmon;
10. Decorate the whole with lime mixture, sour cream, and wasabi.

Chef’s Tip: Do not hesitate to use fennel fronds (which resemble dill) to decorate your plates !

Ingredients

• 1/2 fennel bulb
• 1 cup NANUK Smoked Salmon
• 2 limes
• 1 Ruby red grapefruit
• 1 Seedless orange
• 1 tsp Wasabi powder
• 1 tsp Chopped chives
• 1/2 cup Grapeseed oil
• 1/4 cup Sour cream
• Salt & pepper to taste

Recipe by Jonathan Michaud

Executive Chef of the Hotel Mortagne

and his team