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Watercress & salmon starter

  • 6servings
  • 30minutes

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Source: recipefinder.msn.co.nzReport recipe

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Nutrition Info . . .

NutrientsLipids, Carbohydrates, Cellulose
VitaminsA, B9, C
MineralsNatrium, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 large clove garlic, peeled and crushed

  2. 1/4 cup extra virgin olive oil

  3. 6 long slices French bread

  4. 1 large fennel bulb, trimmed, washed well and sliced into thin slivers

  5. 125g picked over watercress (no big stalks), washed and dried

  6. 200g hot-smoked salmon (or smoked eel), skinned, mopped and flaked

  7. Dressing

  8. 1 Tbsp lemon juice

  9. 3 Tbsp extra virgin olive oil

  10. 1/4 tsp salt

Instructions Jump to Ingredients ↑

  1. Combine garlic and oil, then brush over slices of French bread. Cook in a heated ridged frying pan over medium heat until golden on both sides.

  2. Mix all the dressing ingredients together. Put the fennel in a bowl and toss through most of the dressing. Add watercress and toss gently.

  3. Put garlic toasts on plates and top with watercress salad, then flakes of salmon. Drizzle over the last of the dressing and add a grind of pepper. Serve immediately.

  4. From Taste magazine, September 2010.

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