⅓ cup apple cider vinegar
1 tablespoon caster sugar
½ teaspoon sea salt
good grind black pepper
1 tablespoon whole grain mustard
1 small fennel bulb, very thinly sliced, fronds reserved
1 tablespoon capers
2 tablespoons olive oil
¾ cup thick plain yogurt
1 teaspoon finely grated lemon zest
1 teaspoon lemon juice
1 teaspoon sea salt
200 grams Regal Double Maple Wood Roasted Salmon
small handful rocket
Put the vinegar, sugar, salt, pepper and mustard in a small saucepan and bring to a boil. Tip into a medium bowl and chill until cold. Stir in the fennel, 2 teaspoons of finely chopped fennel fronds and the capers. Set aside for 15 minutes, turning occasionally. Stir in the olive oil just before serving.
Stir the yoghurt, lemon zest and juice and the salt together then chill until ready to use.
To serve: Dollop the yoghurt onto plates and spread with the back of a spoon. Break the salmon into big flakes and arrange over the yoghurt. Top with the fennel salad and spoon over some of the dressing left in the bowl. Scatter with fennel fronds and rocket.
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Regal Double Maple Wood Roasted Salmon is infused with delicious Maple flavour then slowly smoked over maple wood. regalsalmon.com
Choose from Regal Double Maple Wood Roasted – naturally delicious King salmon infused with maple flavour then smoked over maple wood; and Maple Cold Smoked – premium King salmon lightly smoked over maple wood for a delicately sweet and smoky flavour. Yum!
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