Fennel And Smoked Salmon Salad Recipe

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Fennel and Smoked Salmon Salad
Total Time45 mins

If you’re having friends over and want a lovely dinner party recipe for a starter or side salad, or want to cook up a healthy lunch that’s full of ingredients that are really good for you, give this salad recipe a try and you’ll not be disappointed.

Eggs are a great source of protein as well as B6 and vitamin D, while fennel is good source of fibre, potassium, folate and vitamin C, as well as vitamin B6. Smoked salmon is full of omega-3 fatty acids that are great for heart health too.

Caramelising the fennel in this recipe gives another layer of texture to this recipe as it provides a great crunch. Plus it’s super quick to put together, so it’s a winner on all levels.



  1. Prepare the eggs. Remove and separately chop the whites and yolks very finely. Cover and set aside. Thickly slice the fennel, leaving the root intact so it doesn’t fall apart. Heat the oil and butter together in a large sauté pan and cook the fennel until browned and softened on both sides (you may need to do in batches). Set aside and keep warm.
  2. Add the fennel seeds and sugar to the pan and let it bubble gently until the seeds are caramelised. Arrange the fennel and smoked salmon, if using, on a serving plate. Spoon over the fennel seeds and pan juices then season and scatter over the eggs, mustard and cress.


  • 4 free-range eggs, hard-boiled
  • 2 large bulbs fennel
  • 3tbsp olive oil
  • 30g butter
  • 1tbsp fennel seeds
  • 1tbsp sugar
  • 140g smoked salmon
  • mustard and cress, to serve
Top Tip for making Fennel And Smoked Salmon Salad

You can leave out the smoked salmon to make a vegetarian version

Jane Curran

Jane Curran is a freelance food editor, stylist, writer and consultant based in Cape Town. Former food director of TI Media & woman&home. All about food, wine (dipWSET), gardening and the Arsenal.