smoked cold king salmon slice on a plate with fennel, capes and orange.
Recipe

Smoked Salmon Carpaccio with Shaved Fennel

Here's a recipe worth adding to your repertoire, a beautiful Smoked Salmon Carpaccio with Shaved Fennel, Orange and Capers that'll be a hit at every gathering you attend or dinner party you host.
10 mins
4-6 people

Ingredients

TO PLATE

  • 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

DRESSING

  • 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

Method

DRESSING

Whisk all the ingredients together and season with salt and pepper.

TO SERVE

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.

CHEF'S TIP

You can also dry roast the capers for 4-5 minutes in the oven at 200°C for added texture. Plus, they are delicious.

Buy large packet NZ Smoked Salmon from Sanford and Sons. Delicious thin sliced King salmon on grazing platter.
Perfect for this recipe
Smoked Fish | Salmon

Sanford and Sons Manuka Cold Smoked King Salmon

180g per unit $13.99
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