Smoked salmon with fennel, elderflower and lime slaw
Serves: 4 as a starter
Prep time: 45 minsTotal time: 
Recipe photograph by Maja Smend
Smoked salmon with fennel, elderflower and lime slaw
Recipe by Adam Smith
The fennel, elderflower cordial and lime in this coleslaw make it a little more aromatic and fresher. It works well with any fish and shellfish
Serves: 4 as a starter
Prep time: 45 minsTotal time: 
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Nutritional information (per serving)
Calories
535Kcal
Fat
48gr
Saturates
4gr
Carbs
10gr
Sugars
9gr
Fibre
5gr
Protein
15gr
Salt
2.1gr
Adam Smith
Adam Smith is the executive chef at Coworth Park in Berkshire, including the Michelin-star Woven by Adam Smith. He excels at combining classics with modern touches, and his fish course was a winner in last year’s Great British Menu, which took him to the final banquet in Paris.
See more of Adam Smith’s recipes
Adam Smith
Adam Smith is the executive chef at Coworth Park in Berkshire, including the Michelin-star Woven by Adam Smith. He excels at combining classics with modern touches, and his fish course was a winner in last year’s Great British Menu, which took him to the final banquet in Paris.
See more of Adam Smith’s recipes
Ingredients
- 2 fennel bulbs
- ½ x 30g pack coriander, leaves chopped, plus extra to serve
- ½ x 20g pack dill, fronds chopped, plus extra to serve
- zest and juice of 1 lime
- 2 x 100g packs Taste the Difference oak-smoked salmon
- 1 small red chilli, thinly sliced
For the mayonnaise
- 2 egg yolks
- 1 tsp Dijon mustard
- zest and juice of ½ lime
- 160ml rapeseed oil
- 2 tbsp elderflower cordial
For the vinaigrette
- zest and juice of ½ lime
- 1 tbsp elderflower cordial
- ½ tbsp Dijon mustard
- 60ml rapeseed oil
Step by step
Get Ahead
Make the fennel slaw the day before; cover and chill overnight. The herbs are best added to the slaw shortly before serving.
- For the mayonnaise, put the egg yolks, mustard, lime zest and juice and a pinch of salt in the bowl of a small food processor and pulse briefly to mix (alternatively, use a stick blender). With the machine running, very slowly trickle in the oil until you have used it all and have a thick emulsion. Stir in the elderflower cordial, season to taste and set aside.
- For the slaw, cut the fennel bulbs lengthways into quarters, discarding the core. Use a mandoline or sharp knife to slice into 2mm-thick slices. Place in a colander, season with a good pinch of salt and stir to combine. Leave to stand for 10 minutes.
- Meanwhile, for the vinaigrette, put the lime zest and juice, elderflower cordial and mustard in a bowl. Gradually whisk in the rapeseed oil until emulsified, then season to taste.
- Rinse the salted fennel under cold running water and drain well. Place in a large mixing bowl, then add enough of the mayonnaise to coat. Fold in the chopped herbs and lime zest and juice.
- Arrange the smoked salmon slices over the base of a large serving platter. Generously drizzle over the vinaigrette. Spoon the fennel slaw into the centre, then scatter over the chilli and extra herbs.
