Smoked Salmon Salad with Orange, Fennel and Citrus Cream Cheese
A fresh and elegant smoked salmon salad with citrus cream cheese, shaved fennel and a bright lemon dressing. Perfect for entertaining - ready in 20 minutes with no cooking required.
Prep time: 20 minutes
Serves: 6
Citrus Cream Cheese
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200g cream cheese, at room temperature
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1 orange, zested
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1 lemon, zested and juiced
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1 tbsp dill, finely chopped, plus extra to serve
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1 tbsp chives, finely sliced
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¼ tsp salt
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Freshly cracked black pepper, to taste
Salad
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1 cup fennel, finely shaved
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1 Lebanese cucumber, thinly sliced
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1 orange, segmented
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500g smoked salmon
Dressing
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Juice of 1 lemon
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Juice of ½ orange
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1 tbsp Dijon mustard
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3 tbsp extra virgin olive oil
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¼ tsp salt
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Freshly cracked black pepper, to taste
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½ tbsp dill, finely chopped
Method:
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Add the cream cheese, orange zest, lemon zest, lemon juice, dill, chives, salt and pepper to a bowl. Mix until smooth and spreadable.
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Whisk all the dressing ingredients together in a small bowl until combined. Refrigerate until needed.
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Spread the citrus cream cheese generously across a large serving platter.
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Arrange the smoked salmon over the cream cheese in loose folds.
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Add the fennel, cucumber and orange segments to a bowl. Spoon over enough dressing to lightly coat and toss gently to combine.
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Pile the salad over the salmon, drizzle with any remaining dressing and scatter with extra dill to serve.
Note:
This is a great entertaining dish as both the cream cheese and dressing can be made the day before and kept covered in the fridge. Assemble just before serving so the salmon stays fresh and the salad doesn't wilt.
