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Clementine and smoked salmon salad recipe

9 ratings

This peppery smoked salmon salad recipe with juicy clementines is an ideal starter for Christmas Day. Combine with radishes, fennel and rocket and make a zesty Dijon mustard vinaigrette to drizzle over to really make the whole dish sing. Ready in just 15 minutes, this no-cook salad is also gluten- and dairy-free. See method

Serves 6 (as a starter)
15 mins to prepare
177 calories / serving
Healthy
Gluten-free
Dairy-free

Ingredients

6 clementines, 2 zested and juiced, 4 peeled and sliced into rounds
1 tbsp cider vinegar
½ tbsp Dijon mustard
4 tbsp extra-virgin olive oil
10g fresh dill, finely chopped
2 x 200g packs fennel, trimmed and very thinly sliced, fronds reserved
120g radishes, finely sliced
60g pack rocket
240g pack smoked salmon, cut into long strips

Each serving contains

Energy
735kj
177kcal 9%
Fat
12g 17%
Saturates
2g 9%
Sugars
6g 7%
Salt
1.6g 27%

of the reference intake
Carbohydrate 7.7g Protein 10.3g Fibre 1.4g

Method

Put the clementine zest and juice in a large bowl and whisk in the vinegar, mustard, oil and most of the dill. Add the fennel and radishes; season.
Add the rocket, toss well, then divide between 6 plates. Top with the clementine rounds and salmon. Drizzle over any dressing left in the bowl, then scatter with the fennel fronds and remaining dill to serve.

Tip: Don't throw away the clementine peel – add to mulled wine for extra citrus flavour.

See more Christmas starters