Smoked salmon on fennel slaw with capers

6 servings

Ingredients

Quantity Ingredient
Salt
3 larges Fennel bulbs
3 tablespoons Extra-virgin olive oil
2 tablespoons Fresh lemon juice
Freshly ground pepper
12 ounces Thinly sliced smoked salmon
3 tablespoons Light sour cream
Snipped fennel greens; optional
Lemon wedges; optional
2 tablespoons Drained small capers

Directions

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@...

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