Inspired by MOB's smoosh series, I have created a salmon and fennel version that can be smooshed on bread, bagels, pitas, seeded crackers and anything! The fennel adds a refreshing crunch and a bit of veg for a balanced lunch - perfect for meal prep or even a WFH lunch.
Ingredients 12
150 g hot smoked salmon, flaked
1⁄2 fennel bulb, finely sliced
1 tsp capers, finely chopped
2 tbsp gherkins, finely chopped
2 tbsp dill, finely chopped
1 1⁄2 tbsp mayonnaise
1 tsp wholegrain mustard
1⁄2 lemon, small, juiced
1 tsp lemon zest
salt and pepper, to taste
To Serve
dill, extra
olive oil, for drizzling
bagel
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Method 5
Finely slice the using a knife or mandolin.
Finely chop the , , and .
Combine the , , , , , , , , and in a bowl. Add salt and pepper to taste and mix until all ingredients are well combined.
Smoosh the salmon mixture onto bread, pita, bagels, or crackers.
Top with extra dill and a drizzle of olive oil.
Julia’s Eatery's tips
This recipe can be adapted to use canned tuna or even leftover poached/baked/fried salmon - I used hot smoked salmon for this for convenience and ease for those days you don't want to cook!
