Smoked Salmon Carpaccio with Shaved Fennel
2 x 180g packs Sanford and Sons Manuka Cold Smoked King Salmon
1 fennel bulb, thinly sliced, fronds reserved
1 orange, peeled and thinly sliced
2 tablespoons each toasted pine nuts and capers, well drained
4 tablespoons olive oil
1 tablespoon lemon juice
2 tablespoons orange juice
2 cloves garlic, crushed
1 tablespoon wholegrain mustard
sea salt and ground pepper
Whisk all the ingredients together and season with salt and pepper.
Arrange the salmon, fennel and orange on a large serving platter. Spoon over the dressing and top with the pine nuts, capers and a few fennel fronds.