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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


  • 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

  • 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


  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

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