Hot-smoked salmon with fennel, mint & feta salad

Hot-smoked salmon with fennel, mint & feta salad

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  • 0:15 Prep
  • 6 Servings
  • Capable cooks

There’s almost no cooking required for this beautiful main course starring hot-smoked salmon.

Featured in
Smoked salmon recipes, 15 minute meals


  • 6 hot-smoked salmon portions (3 x 175g packets)*
  • 1 fennel bulb (or 3-4 celery stalks), thinly sliced
  • 1 red onion, thinly sliced
  • 1/4 preserved lemon*, white pith and flesh discarded, skin finely chopped
  • 1 cup mint leaves
  • 1/3 cup (80ml) olive oil
  • Juice of 1 lemon, plus wedges to serve
  • 100g feta, crumbled


  • Step 1
    Place the salmon, still in packets, in a large bowl. Cover completely with boiling water and stand for 5 minutes to warm through.
  • Step 2
    Toss the remaining ingredients together in a bowl (reserving half the feta), then season.
  • Step 3
    Use tongs to remove the salmon packets from the water, then open.
  • Step 4
    Serve the salmon portions and fennel salad on herbed couscous (see related recipe). Top with remaining feta and serve with lemon wedges.


* Hot-smoked salmon portions are from supermarkets and delis. Preserved lemons are from Middle Eastern and gourmet food shops.

  • Author: Valli Little
  • Image credit: Ben Dearnley
  • Publication:



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