| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Latimes3 | 6 | servings | |
INGREDIENTS
| Salt | ||
| 3 | lg | Fennel bulbs |
| 3 | tb | Extra-virgin olive oil |
| 2 | tb | Fresh lemon juice |
| Freshly ground pepper | ||
| 12 | oz | Thinly sliced smoked salmon |
| 3 | tb | Light sour cream |
| Snipped fennel greens; optional | ||
| Lemon wedges; optional | ||
| 2 | tb | Drained small capers |
INSTRUCTIONS
Trim stems from fennel and reserve. Cut bulb into long thin strips. Bring large pot of salted water to boil, add fennel and cook 1 minute. Immediately drain and transfer to bowl. Add olive oil, lemon juice, pinch salt and pepper to taste. Toss well to combine. (Can be made a day ahead to this point and refrigerated. Before using, toss slaw and check seasoning.) Few hours before serving, mound fennel slaw on 6 salad plates, dividing evenly. Arrange salmon over fennel, dividing evenly. Spoon rounded teaspoon sour cream in center of each. Garnish salmon with snipped fennel greens and lemon wedges. Scatter 1 teaspoon capers over each serving. Can be refrigerated, covered, 3 to 4 hours. To serve, let rest at room temperature 20 minutes. Yields 6 servings. Each serving: 145 calories; 1,555 mg sodium; 13 mg cholesterol; 9 grams fat; 4 grams carbohydrates; 11 grams protein; 0 fiber Recipe Source: Los Angeles Times - 11-04-1998 Formatted for Mastercook by Lynn Thomas - dcqp82a@prodigy.com Converted by MM_Buster v2.0l.
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