Smoked Salmon with Fennel, Lemon and Radish Salad

Step by step

Method

1. 1

   Using a thin sharp knife or a mandolin, slice the fennel and radishes as thinly as you can. Toss them with the olive oil, salt and pepper.

2. 2

   Peel the lemon with a sharp knife to remove all the skin and pith, like an apple.

3. 3

   Cut out the segments and add them to the fennel and radishes. Cover and leave to soften slightly for 10 minutes.

4. 4

   Taste and season with a dash of lemon juice, salt and pepper and sprinkle with the sliced spring onions.

5. 5

   To serve, divide the salmon between 4 plates and arrange salad alongside.