Salmon, Watercress, Fennel and Baby Beetroot Salad With Lemony "Caviar" Dressing

Photo: Anonymous

Ingredients

for the salmon

4 110g (4oz) skinless salmon fillets

splash of white wine

1 bay leaf

tarragon stalks

for the Arënkha MSC "caviar" dressing

6 tblsp extra virgin olive oil

2 tblsp lemon juice

4 teaspoons heaped Arënkha MSC - about ½ of a 55g jar

freshly ground black pepper

for the salad

1 bunch watercress, picked over, washed & dried

12 cooked baby beetroots, halved

1 head fennel, outside leaves discarded, finely sliced

few tarragon leaves

Preparation

Place the salmon in a pan, cover with water, and add the wine, bay and tarragon stalks. Bring to the boil and then immediately turn off and leave for a couple of minutes to cook in the residual heat. Remove to a plate with a slotted spoon and leave to cool before flaking into large pieces.

Make the dressing by lightly whisking the olive oil and lemon juice together. Stir in the Arënkha MSC and season with some black pepper.

Next, arrange the watercress, beets and fennel in 4 shallow salad bowls, then add the salmon and tarragon. Drizzle over the Arënkha MSC dressing and serve.

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About

Pretty as a picture, this summery salmon salad works as well as a starter as it does a main course, and is ideal, too, as part of a buffet. The lemony Arënkha MSC dressing can easily be made ahead of time and kept in a screw-top jar in the fridge for a few days. Arënkha MSC is a delicious, versatile seafood delicacy and a 100% natural alternative to caviar.

http://www.arenkha.co.uk/