Best Fennel Smoked Salmon Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

FENNEL AND SMOKED SALMON SALAD



Fennel and Smoked Salmon Salad image

This smoked salmon salad gives you a healthy dose of beneficial omega-3 fatty acids.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes     Salmon Recipes

Time 10m

Number Of Ingredients 5

1 fennel bulb (about 8 ounces), thinly sliced, plus 1/4 cup fennel fronds
1/2 teaspoon finely grated lemon zest, plus 4 teaspoons lemon juice
Coarse salt and ground pepper
4 ounces thinly sliced smoked salmon
1 tablespoon extra-virgin olive oil

Steps:

  • In a medium bowl, toss fennel and fronds with lemon zest and juice; season with salt and pepper. Lay salmon on a serving plate, top with fennel mixture, and drizzle with oil.

Nutrition Facts : Calories 175 g, Fat 12 g, Fiber 2 g, Protein 12 g

FENNEL, SMOKED SALMON AND ORANGE SALAD



Fennel, Smoked Salmon and Orange Salad image

A lovely, light, summery salad. The citrus, the lightly licorice-flavoured fennel, and the smoked salmon are an amazing combination! My daughter practically inhales this!

Provided by J. Ko

Categories     Vegetable

Time 15m

Yield 4 serving(s)

Number Of Ingredients 9

1/3 cup extra virgin olive oil
2 tablespoons orange juice, freshly squeezed if possible (prepared orange juice is fine, though)
1/2 teaspoon sea salt
1/4 teaspoon black pepper, freshly ground
1 fennel bulb, cut in half and sliced paper-thin (stems, feathery leaves and any discoloured outer parts discarded)
4 oranges, peeled, cut crosswise into slices
4 ounces smoked salmon, cut into slivers
4 green onions, cut into slivers
1/2 cup parmesan cheese, shaved

Steps:

  • In a small bowl, whisk together the olive oil, orange juice, sea salt and black pepper. Set aside.
  • Place fennel in a bowl and toss with about half of the dressing mixture until evenly coated. Set aside.
  • Arrange orange slices attractively on four salad plates. Mound the fennel mixture on top, divide and top with the smoked salmon, sprinkle with green onions and parmesan, then drizzle sparingly with the remaining dressing.

Nutrition Facts : Calories 336.2, Fat 23.2, SaturatedFat 5, Cholesterol 17.9, Sodium 750.7, Carbohydrate 22.1, Fiber 5.4, Sugar 13.3, Protein 12.6

FENNEL-SMOKED SALMON



Fennel-Smoked Salmon image

Definitely give this a try if you have problems with salmon sticking to your grill grates. Since the fish never touches the grill here, it's easy on, easy off. Just this feature alone makes the technique worthwhile.

Provided by Chef John

Categories     Main Dish Recipes     Seafood Main Dish Recipes     Salmon     Salmon Fillet Recipes

Time 1h35m

Yield 2

Number Of Ingredients 10

2 cups wood chips
1 bulb fennel, trimmed and very thinly sliced
2 (7 ounce) salmon fillets
salt and ground black pepper to taste
1 cup quartered cherry tomatoes
3 tablespoons olive oil
1 lemon, juiced
2 tablespoons fennel fronds and threads
1 pinch white sugar
salt and ground black pepper to taste

Steps:

  • Place wood chips in a bowl; cover with several inches of cold water and let soak for at least 1 hour.
  • Preheat an outdoor charcoal grill for medium heat and lightly oil the grate. Sprinkle wood chips over coals and close grill lid, leaving top vents open. When smoke rises from the vents, shut them, open the grill, and place fennel slices directly on the grates to create a bed.
  • Generously season salmon fillets with salt and black pepper. Place salmon on top of fennel slices. Close the grill lid, leaving the vents shut. Cook until salmon is tender and starting to flake, 15 to 20 minutes. Remove from grill and let rest for 5 minutes. Scrape fennel from the grill and place atop salmon while it rests or discard it (see Editor's Note).
  • Combine tomatoes, olive oil, lemon juice, fennel fronds, sugar, salt, and black pepper in a bowl. Spoon tomato mixture over salmon and serve.

Nutrition Facts : Calories 512.2 calories, Carbohydrate 14 g, Cholesterol 97.3 mg, Fat 33.5 g, Fiber 4.6 g, Protein 39.8 g, SaturatedFat 5.8 g, Sodium 306.1 mg, Sugar 1 g

HOT SMOKED SALMON WITH FENNEL SALAD & LEMON MAYO



Hot smoked salmon with fennel salad & lemon mayo image

Flake ready-prepared fish over peppery watercress, cooling cucumber and crunchy fennel for a healthy, no-cook lunch

Provided by Good Food team

Categories     Dinner, Main course

Time 15m

Number Of Ingredients 9

juice ½ lemon
6tbsp light mayonnaise
small bunch dill, chopped
1 fennel bulb, halved and thinly sliced
½ cucumber, peeled lengthways into ribbons
2tbsp white wine vinegar
1tbsp olive oil
40g bag watercress leaves
200g pack peppered hot smoked salmon fillet

Steps:

  • Mix together the lemon juice, mayonnaise, a little of the dill and some seasoning, then spoon into a ramekin. In a large bowl, mix together the remaining dill, fennel and cucumber, season, then drizzle over the vinegar and oil.
  • Put the watercress on 2 plates and top with the fennel salad. Flake the salmon on the side and serve with the lemon mayo.

Nutrition Facts : Calories 534 calories, Fat 42 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 11 grams carbohydrates, Sugar 8 grams sugar, Fiber 6 grams fiber, Protein 28 grams protein, Sodium 3.8 milligram of sodium

HOT-SMOKED SALMON WITH SALTED YOGURT AND FENNEL



Hot-Smoked Salmon with Salted Yogurt and Fennel image

Hot-smoked salmon is sold wherever you purchase gravlax and other cured fish; in the supermarket it's probably stocked alongside packages of smoked trout.

Provided by Andy Baraghani

Categories     Bon Appétit     Dinner     Seafood     Fish     Salmon     Yogurt     Capers     Fennel     No-Cook     Wheat/Gluten-Free

Yield 4 servings

Number Of Ingredients 9

1 cup plain whole-milk Greek yogurt
2 Tbsp. fresh lemon juice, divided
Kosher salt
3 Tbsp. whole grain mustard
2 Tbsp. coarsely chopped capers
3 Tbsp. extra-virgin olive oil, divided, plus more for drizzling
1 large fennel bulb
2 lb. hot-smoked salmon
Freshly ground black pepper

Steps:

  • Mix yogurt and 1 Tbsp. lemon juice in a small bowl; season with salt.
  • Mix mustard, capers, and 2 Tbsp. oil in another small bowl. Set dressing aside.
  • Cut fennel stems away from bulb, then cut fronds away from stems; you'll use each part, but they're prepped separately. Thinly slice stems crosswise and place in a medium bowl. Coarsely tear fennel fronds until you have about 1 cup and add to bowl. Remove tough outer layers from fennel bulb; discard. Slice bulb in half, then thinly slice crosswise; add to bowl. Add 1 Tbsp. oil and remaining 1 Tbsp. lemon juice, season with salt, and toss to coat.
  • Divide seasoned yogurt among plates and use a spoon to spread it out. Using your hands, break salmon into big flakes and arrange over yogurt. Spoon mustard dressing over salmon and scatter fennel salad on top. Drizzle with more oil and season with lots of pepper.

SMOKED SALMON, FENNEL AND GOAT CHEESE TOASTS



Smoked Salmon, Fennel and Goat Cheese Toasts image

Categories     Appetizer     Bake     Goat Cheese     Salmon     Winter     Birthday     Bon Appétit

Yield Makes 10 appetizer servings

Number Of Ingredients 10

8 ounces soft fresh goat cheese
1 1/2 tablespoons chopped fresh tarragon
1 tablespoon fennel seeds, finely crushed
2 teaspoons grated lemon peel
1/2 teaspoon coarsely ground black pepper
2 1/2 tablespoons olive oil
30 thin slices French-bread baguette
12 ounces thinly sliced smoked salmon
Lemon peel strips (for garnish)
Tarragon sprigs (for garnish)

Steps:

  • Preheat oven to 350°F. Mix first 5 ingredients in small bowl to blend. Set aside.
  • Brush oil over both sides of bread. Arrange bread in single layer on large baking sheet. Bake until bread is just crisp, about 5 minutes per side. (Cheese mixture and toasts can be made 2 days ahead. Cover cheese mixture and chill. Cool toasts; store airtight at room temperature.)
  • Spread cheese mixture over toasts. Top with salmon, trimming to fit. Garnish with lemon peel strips and tarragon sprigs. Arrange on platter and serve.

SMOKED SALMON, FENNEL AND HERBED MASCARPONE TART



Smoked Salmon, Fennel and Herbed Mascarpone Tart image

This elegant puff pastry tart is flaky, savory and comes together in a snap once you've defrosted the dough. Using all-butter puff pastry gives you the richest flavor; it's worth seeking out. The smoked salmon makes a sophisticated and pretty topping here, but you can leave it off all or part of the tart if you've got vegetarians at the table. Just double up on the capers to compensate for the missing saltiness.

Provided by Melissa Clark

Categories     pies and tarts, appetizer

Time 1h

Yield 8 to 12 servings

Number Of Ingredients 13

1 large fennel bulb (or 2 small ones)
1 to 2 lemons
2 teaspoons extra-virgin olive oil
3/4 teaspoon kosher salt
1/4 teaspoons freshly ground black pepper, more as needed
1 cup mascarpone
2 tablespoons chopped fresh chives, finely chopped
2 tablespoons chopped fresh dill, plus more sprigs for garnish
1 large egg, lightly beaten
All-purpose flour, for dusting the work surface
1 sheet puff pastry, thawed if frozen (about 14 ounces)
4 ounces thinly sliced smoked salmon
2 tablespoons capers, drained and chopped

Steps:

  • Trim the fennel. Halve the fennel top to bottom, then use a paring knife to cut out the thick core in the center. Remove the tough outer layer. Using a mandoline or sharp knife, slice the fennel horizontally as thinly as possible. You should have about 3 to 3 1/2 cups.
  • Grate 1 1/2 teaspoon zest from the lemon, then squeeze out 1 1/2 tablespoons lemon juice, keeping zest and juice separate.
  • In a mixing bowl, toss together fennel slices, lemon juice, olive oil, 1/4 teaspoon salt and a pinch of black pepper. Let sit for 20 minutes to soften fennel.
  • Meanwhile, heat oven to 425 degrees, and line a baking sheet with parchment paper.
  • In another medium mixing bowl, use a rubber spatula to mix together the mascarpone, herbs, egg, lemon zest, remaining 1/2 teaspoon salt and 1/4 teaspoon pepper until well combined.
  • On a lightly floured surface, roll the puff pastry out to form a 13-by-11-inch rectangle, about 1/8-inch thick. Transfer the dough to the prepared baking sheet. With a sharp knife, lightly score a 1/2-inch border around the edges of the puff pastry.
  • Spread mascarpone mixture evenly inside the scored border. Drain the excess liquid from the fennel and arrange the slices in an even layer on top of the mascarpone.
  • Bake until the pastry is puffed and golden, 22 to 28 minutes. Let tart cool on its baking sheet on a rack for at least 15 minutes before serving (or up to 4 hours).
  • To serve, cut tart into pieces. Drape each with a slice of smoked salmon, sprinkle with a little lemon juice, and garnish with capers, dill and black pepper.

HERB SMOKED PACIFIC SALMON WITH SHAVED FENNEL AND DILL SALAD



Herb Smoked Pacific Salmon with Shaved Fennel and Dill Salad image

Provided by Food Network

Categories     main-dish

Yield 8 servings

Number Of Ingredients 14

2 tablespoons Kosher salt
1/4 cup sugar
2 teaspoons coriander seeds
2 teaspoons fennel seeds
15 whole black peppercorns
3 bay leaves
1 1/2 cups dry white wine
8 (5 ounce) salmon fillets, cut thickly and uniformly
1/3 cup snipped fresh dill
Olive oil, for grilling
2 medium fresh fennel bulbs, shaved paper thin
1 medium cucumber peeled, cut in half, seeded and cut into long thin strips
1 fresh endive separated into individual leaves
Walnut-Dill Vinaigrette (recipe follows)

Steps:

  • This is a simple dish to prepare but timing is crucial. The cure can be made in quantity and stored refrigerated for up to 2 weeks. It is imperative that the salmon not stay in the cure for longer than 30 minutes before grilling or the surface will become dry and tough. It can cure for as short a time as 15 minutes. In volume situations, the salmon can be undercooked slightly and flashed in a hot oven to just heat through just before serving. The fennel needs to be shaved paper thin and ideally done just before serving. Do not store shaved fennel in ice water unless absolutely necessary - - it loses its fresh, aromatic flavor. Once shaved it can be held covered and refrigerated for up to 3 hours without browning.
  • Garnish: Daikon or Sunflower sprouts, rinsed fresh salmon roe and basil oil
  • In a saucepan over high heat, combine the salt, sugar, coriander and fennel seeds, peppercorns and bay leaves. Bring to a boil. Reduce the heat and simmer for 1 to 2 minutes. Remove from the heat and add the dill and let cool completely. Place the salmon fillets in a baking dish large enough to hold them in a single layer. Pour on the cooled wine mixture and let the salmon "cure" for 30 minutes only, turning once. Meanwhile prepare a charcoal fire along with some soaked hardwood chips or shavings. Lightly oil the grill.
  • Remove the salmon from the "cure" and drain off any excess liquid. It is fine if spices or dill adhere to the salmon.
  • Lightly brush the salmon with some olive oil. Place hardwood chips on coals, cover and smoke/cook the salmon over medium coals for 5 to 6 minutes or until just done. Be careful not to overcook the salmon or it will become dry and lose its wonderful texture. It should still be translucent in the center. To serve: Toss the fennel and the cucumber together and dress to taste with Walnut-Dill Vinaigrette. Arrange attractively on top of the endive leaves on chilled plates. Place salmon on top and garnish with the sprouts, salmon roe and drizzles of the basil oil around the plate. Salmon can be served warm or at room temperature.

SMOKED SALMON PLATTER WITH FENNEL SALAD



Smoked Salmon Platter with Fennel Salad image

Fennel salad tops the smoke salmon, creating a refreshing bite.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Number Of Ingredients 9

2 fennel bulbs, trimmed, plus 1 tablespoon chopped fronds, remaining fronds reserved for platter
4 teaspoons fresh lemon juice (from 1 lemon)
1/2 teaspoon coarse salt
3/4 teaspoon freshly ground pepper
2 tablespoons extra-virgin olive oil
1 side of smoked salmon (about 1 1/2 pounds), sliced
1 package (8 ounces) cream cheese, softened
Capers and cornichons, for serving
Pumpernickel bread, thinly sliced and cut into triangles, for serving

Steps:

  • Using a mandoline or handheld slicer, shave fennel less than 1/8 inch thick. Toss with lemon juice, salt, pepper, and oil in a medium bowl. Mix in chopped fennel fronds.
  • Line a serving platter with reserved fennel fronds. Top with salmon, and serve with cream cheese, capers, cornichons, bread, and fennel salad.

SMOKED SALMON HASH WITH RED POTATOES AND FENNEL



Smoked Salmon Hash with Red Potatoes and Fennel image

Categories     Egg     Fish     Herb     Potato     Vegetable     Brunch     Salmon     Fennel     Bon Appétit     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 6

Number Of Ingredients 12

10 large red-skinned potatoes (about 3 pounds), each cut into 8 wedges
5 tablespoons bacon drippings (from about 12 bacon slices)
1 1/2 teaspoons fennel seeds
1 cup chopped onion
1 cup chopped fennel bulb
1 red bell pepper, cut into strips
6 ounces thinly sliced smoked salmon, cut into strips
2 tablespoons chopped fresh parsley
1 tablespoon chopped fresh tarragon
1 tablespoon chopped fresh dill
1 tablespoon distilled white vinegar
6 to 12 large eggs

Steps:

  • Preheat oven to 400&;deg;F. Toss potatoes with 3 tablespoons bacon drippings and 1/2 teaspoon fennel seeds in large bowl. Season to taste with salt and pepper. Spread potatoes in single layer on heavy large baking sheet. Roast until tender, tossing occasionally, about 55 minutes.
  • Meanwhile, heat 2 tablespoons bacon drippings in heavy large skillet over medium-high heat. Add onion, chopped fennel and 1 teaspoon fennel seeds. Sauté until vegetables are almost tender, about 7 minutes. Add bell pepper and sauté until vegetables are tender, about 5 minutes longer. Transfer vegetables to large bowl.
  • Add potatoes, smoked salmon and herbs to vegetable mixture; toss to combine. Season to taste with salt and pepper. Transfer hash to platter and tent with foil to keep warm.
  • Add vinegar to large skillet of simmering water. Crack eggs into water. Simmer until eggs are softly cooked, about 3 minutes. Using slotted spoon, remove eggs from water, drain briefly and place atop hash.

FENNEL-POTATO SOUP WITH SMOKED SALMON



Fennel-Potato Soup with Smoked Salmon image

Provided by Bon Appétit Test Kitchen

Categories     Soup/Stew     Blender     Potato     Soy     Appetizer     Christmas     Quick & Easy     Low Cal     High Fiber     New Year's Day     Salmon     Fennel     Fall     Winter     Healthy     Christmas Eve     Bon Appétit     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 8 first-course servings

Number Of Ingredients 7

3 tablespoons butter
2 medium fennel bulbs, trimmed, chopped, fronds chopped and reserved
1 large leek (white and pale green parts only), halved lengthwise, thinly sliced crosswise
1 teaspoon fennel seeds
1 1/2 pounds russet potatoes (about 2 large), peeled, cut into 2-inch cubes
5 1/2 cups (or more) low-salt chicken broth
1 ounce smoked salmon, chopped

Steps:

  • Melt butter in heavy large pot over medium-high heat. Add fennel, leek, and fennel seeds and cook until vegetables begin to soften, stirring often, about 8 minutes. Add potatoes and 5 1/2 cups broth. Bring to boil; reduce heat to medium. Cover with lid slightly ajar and simmer until potatoes are tender, about 12 minutes. Working in batches, puree soup in blender. Return soup to pot and rewarm over medium heat, stirring often and thinning with more broth by 1/4 cupfuls for desired consistency. Season soup with salt and pepper.
  • Divide soup among bowls. Garnish with smoked salmon and reserved chopped fennel fronds.

POTATOES TOPPED WITH SMOKED SALMON AND FENNEL



Potatoes Topped with Smoked Salmon and Fennel image

Categories     Fish     Potato     Cocktail Party     Quick & Easy     Salmon     Fennel     Healthy     Sour Cream     Simmer     Gourmet

Yield Makes 24 hors d'oeuvres

Number Of Ingredients 6

12 small (1 1/2-inch) red boiling potatoes
2 ounces smoked salmon, coarsely chopped
1/4 cup finely chopped fennel bulb (sometimes called anise)
1 teaspoon fresh lemon juice
1/4 cup reduced-fat sour cream
Garnish: fennel fronds or fresh dill sprigs

Steps:

  • Cover potatoes with salted water by 1 inch in a large saucepan, then simmer, uncovered, until just tender, about 15 minutes. Drain in a colander and cool.
  • Stir together salmon, fennel bulb, lemon juice, and salt and pepper to taste.
  • Halve cooled potatoes and season cut sides with salt and pepper. Arrange, cut sides up, on a platter (if potatoes wobble, cut a thin slice off rounded bottoms), then dot each with 1/2 teaspoon sour cream. Mound salmon on top.

SMOKED SALMON, FENNEL AND GOAT CHEESE TOASTS RECIPE - (4.4/5)



Smoked Salmon, Fennel and Goat Cheese Toasts Recipe - (4.4/5) image

Provided by á-81356

Number Of Ingredients 10

8 ounces soft fresh goat cheese
1 1/2 tablespoons fresh tarragon, chopped
1 tablespoon fennel seeds, finely crushed
2 teaspoons lemon peel, grated
1/2 teaspoon coarsely ground black pepper
2 1/2 tablespoons olive oil
30 thin slices French-bread baguette
12 ounces thinly sliced smoked salmon
Lemon peel strips (for garnish)
Tarragon sprigs (for garnish)

Steps:

  • Preheat oven to 350°F. Mix goat cheese, chopped tarragon, crushed fennel seeds, grated lemon peel and pepper in small bowl to blend. Set aside. Brush oil over both sides of bread. Arrange bread in single layer on large baking sheet. Bake until bread is just crisp, about 5 minutes per side. (Cheese mixture and toasts can be made 2 days ahead. Cover cheese mixture and chill. Cool toasts; store airtight at room temperature.) Spread cheese mixture over toasts. Top with salmon, trimming to fit. Garnish with lemon peel strips and tarragon sprigs. Arrange on platter and serve.

FENNEL VICHYSSOISE WITH SMOKED SALMON



Fennel Vichyssoise With Smoked Salmon image

From Bon Appetit. I had all the ingredients on hand to make this wonderful soup. This is great hot or cold, and makes a great first course for dinner. Worked as a hot lunch for me too. This makes 8 appy servings or 4 main dish.

Provided by chia2160

Categories     Low Protein

Time 30m

Yield 4-8 serving(s)

Number Of Ingredients 9

3 tablespoons butter
2 fennel bulbs, trimmed and chopped, fronds reserved for garnish
2 leeks, white part only, halved, rinsed and sliced
1 1/2 lbs russet potatoes, peeled and cubed
1 teaspoon fennel seed
salt, and
white pepper, to taste
5 -6 cups chicken stock
1 ounce smoked salmon, chopped, for garnish

Steps:

  • Melt butter in a heavy pot.
  • Add fennel, leek and fennel seeds until softened, about 8 minutes.
  • Add potatoes and 5 cups stock.
  • Bring to boil, lower to simmer and cook 12-15 minutes.
  • Remove from heat and use an immersion blender to blend everything. (Alternately, you can add the soup to a blender in batches and return to the pot).
  • Thin with extra stock if needed.
  • Pour into bowls, garnish with smoked salmon and fennel fronds.

SMOKED SALMON & FENNEL SALAD WITH CAPER DRESSING



SMOKED SALMON & FENNEL SALAD WITH CAPER DRESSING image

Categories     Fish     No-Cook     Low Carb

Yield Makes 2 main course serves, or 4 starter size

Number Of Ingredients 14

8 slices smoked salmon - cut into thin ribbons
1 head of fennel - trimmed and finely sliced
2 cups washed rocket leaves
2 cups washed cos lettuce leaves torn into bite sized pieces
1 red onion finely sliced
1 teaspoon preserved lemon finey diced
2 teaspoons baby capers (rinsed)
1 Yellow bell pepper, seeds removed - cut into fine strips about 2" long
1 telegraph cucumber, cut into fine strips about 2" long
Dressing
Half cup good quality olive oil
2 teaspoons tarragon vinegar
2 teaspoons chopped chives
salt and freshly ground black pepper to taste.

Steps:

  • Combine fennel, rocket and cos lettuce in a large serving bowl. Toss in yellow peppers, cucumber, red onion and combine. Scatter baby capers and preserved lemon over the salad and arrange smoked salmon ribbons on top. Mix dressing ingredients together and drizzle over salad.

SMOKED SALMON AND FENNEL RECIPE - (4.3/5)



Smoked Salmon and Fennel Recipe - (4.3/5) image

Provided by lianbl88

Number Of Ingredients 6

1 fennel bulb (about 8 ounces), thinly sliced, plus 1/4 cup fennel fronds
1/2 teaspoon lemon zest, finely grated
4 teaspoons lemon juice
Coarse salt and ground pepper
4 ounces smoked salmon, thinly sliced
1 tablespoon extra-virgin olive oil

Steps:

  • In a medium bowl, toss fennel and fronds with lemon zest and juice; season with salt and pepper. Lay salmon on a serving plate, top with fennel mixture and drizzle with oil.

SMOKED SALMON &FENNEL PASTA



SMOKED SALMON &FENNEL PASTA image

Categories     Sauce     Pasta     Sauté

Yield 2 bowls

Number Of Ingredients 7

1/4 of a large fennel sliced into 1/8 inch slices
1 cup cubed smoked salmon
1/2 cup heavy cream or half anf half
1/4 cup milk
2 tbsp olive oil
1 tbsp fresh dill or fresh parsley
1/2 package short pasta

Steps:

  • boil pasta al dente While the pasta cooks heat the oil and cook fennel for about 2 minutes add the heavy cream and milk and cook for two more minutes Drain pasta. Add cubed salmon and the sauce over the pasta and mix. Divide into 2 plates and sprinkle with the fresh herbs. Bon apetit !

CREAMY SMOKED SALMON AND FENNEL DIP



Creamy Smoked Salmon and Fennel Dip image

Provided by My Food and Family

Categories     Appetizers & Snacks

Time 1h10m

Yield 16 servings, 2 Tbsp. each

Number Of Ingredients 6

1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1/3 cup KRAFT Real Mayo Mayonnaise
1 cup finely chopped fennel
1/2 cup chopped smoked salmon
2 Tbsp. chopped capers
2 tsp. lemon zest

Steps:

  • Mix cream cheese and mayo in medium bowl until blended.
  • Add remaining ingredients; mix well.
  • Refrigerate 1 hour.

Nutrition Facts : Calories 90, Fat 9 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 20 mg, Sodium 180 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 2 g

Related Topics