Vegetable Salad with Fish

Ingredients

• 2 bulbs fennel
• 1 leek
• 2 chicory heads
• 150 g white radish
• 2 untreated lemons
• 2 stalks dill
• 1 tsp mild Dijon mustard
• 60 ml olive oil
• 1 tsp Honey
• Sea salt
• freshly ground pepper
• 350 g wild salmon (thin slices)

Instructions

1. 1.

   Clean, wash and halve the fennel; cut off the core in a wedge shape and finely grate the flesh with a vegetable peeler. Set aside the green for garnish. Slice the leek lengthwise, rinse thoroughly and cut into thin rings. Remove leaves from the chicory, wash, clean, dry shake or spin, and tear into bite‑sized pieces. Peel the radish and shave it into very thin slices. Mix all vegetables in a bowl. Wash lemons hot, pat dry and grate one’s zest while squeezing out the juice. Slice the second lemon into fine rounds. Rinse dill, dry shake and pluck off the tips. Whisk together lemon juice and zest, mustard, olive oil, honey, half the dill, salt and pepper to make a vinaigrette; taste and adjust.

2. 2.

   Place wild salmon on four plates. Drizzle with half the vinaigrette. Top with vegetables and pour remaining dressing over them. Serve the vegetable salad with fish sprinkled with lemon slices, coarse sea salt, remaining dill and fennel greens.