1 bulb fennel, finely sliced, leaves reserved for garnish
2 x 175g hot-smoked salmon, skin removed and flaked
60g mixed baby leaves, washed and dried
8-10 mange-tout, cut into fine strips
75g roasted macadamia halves
2tbs olive oil
In a large bowl, toss together the fennel, salmon, leaves, mange-tout and macadamias. Drizzle in the olive oil, season and toss again. Pile on to two plates and serve immediately, garnished with the fennel leaves.
Dill can be used as an alternative garnish, if preferred. Also, for a change, try replacing the hot-smoked salmon with smoked mackerel, traditional cold-smoked salmon or a fresh salmon steak, chargrilled.
By food stylist Sheridan Rogers, for the Australian Macadamia Societyhttp://macadamias.org/" target="_blank" rel="noreferrer">
The Australian Macadamia Society >>