350-400g smoked salmon
For the dressing
1 tsp wholegrain mustard
1 ½ tsp honey
2 garlic cloves, crushed
5 tsp cider vinegar
7 tbsp extra virgin olive oil (a fruity one, not a bitter Tuscan one)
2 tbsp single cream
For the salad
juice 1 lemon (you may not need it at all)
1 large fennel bulb
¼ red onion
1 small red apple
1 small green apple
15g bunch dill, leaves only, roughly chopped
- Make the dressing first. Put the mustard, honey, garlic, vinegar and some seasoning in a cup, and whisk in the oil in a steady stream. Stir in the cream, then check the seasoning – it should be sweet-sour.
- Put some of the lemon juice in a mixing bowl. Peel the celeriac and cut the flesh into matchsticks, tossing these in the lemon juice as you go to stop the flesh discolouring.
- Quarter the fennel and remove any coarse outer leaves. Trim the tips, reserving any tufty fronds. Cut out the core from each piece. Using a very sharp knife or a mandolin, slice the fennel lengthways – the slices should be almost transparent. Toss with the celeriac and add some more lemon juice.
- Cut the onion as finely as possible (it’s best to do this on a mandolin too). Halve the apples, core and cut into matchsticks (there’s no need to peel them). Add to the bowl with the onions, and add a little more lemon juice (to keep the apple from turning brown). Chop any fennel fronds and add along with the dill. Toss with the dressing.
- Divide the salad between eight plates with some gravadlax alongside, or serve the gravadlax and offer the salad in a large bowl.
Source: BBC Good Food / Good Food magazine,