| 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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