Hot-smoked salmon with fennel, mint & feta salad

Theres almost no cooking required for this beautiful main course starring hot-smoked salmon.

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

Source

6 hot-smoked salmon portions *

1 fennel bulb , 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 olive oil

Juice of 1 lemon, plus wedges to serve

100g feta, crumbled

Mixing Bowl Set

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