Seasoned with bright lemon and dill, this shaved fennel dish beautifully balances tender smoked salmon.
2 bulbs baby fennel, sliced very thin
6-8 ounces smoked salmon
2 teaspoons dill, chopped
1 teaspoon finely grated lemon zest
2 teaspoon fresh squeezed lemon juice
2 teaspoons olive oil
Sea salt and fresh ground pepper
1. Toss fennel, dill, lemon zest, and lemon juice together in a medium-sized bowl. Season with salt and pepper to taste.
2. Lay smoked salmon out on a serving tray, and top with the fennel mixture. Finish by drizzling olive oil over the top.