Skip to content

We use cookies and similar technologies (“cookies”) to help give you the best experience on our site and to show you relevant advertising. If you continue to use this site, we’ll assume that you’re happy to receive all cookies.

Clementine and smoked salmon salad recipe

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

  1. 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.
  2. 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

You may also like

Be the first to comment

Before you comment please read our community guidelines.