Smoked salmon, apple and fennel salad with parmesan wafers
Serves: 10Prepare & Cook:
75g natural yogurt
2 tbsp wholegrain mustard
zest and juice of ½ lemon, plus 1 tbsp juice
2 fennel bulbs, plus the fronds
2 tsp fennel seeds
85g parmesan, grated
2 green apples
150g SpinneysFood Smoked Salmon, thinly sliced
Whisk together the yogurt, mustard and juice of ½ lemon. Chop the fennel fronds and stir into the yogurt. Season and chill until needed.
Preheat the oven to 200°C, gas mark 6. Line 2 large baking trays with baking paper.
Set a small frying pan over a medium heat. Toast the fennel seeds for 1 minute. Cool, tip into a mortar and pestle and grind to a powder.
Mix together the ground fennel seeds and parmesan. Season with black pepper. Put 18-20 spoonfuls on the trays, using a 5cm cutter as a guide. Bake for 2-3 minutes until golden and crisp. (The wafers will keep for 3 days in an airtight container.)
Thinly slice the fennel and cut the apple into matchsticks. Put in a bowl and toss with the remaining lemon juice.
Spoon a little yogurt onto 10 small plates and top with the fennel and apple. Add a parmesan wafer and slice of salmon. Garnish with the lemon zest and serve extra wafers on the side.