• 50 ml white wine vinegar
  • 25 g caster sugar
  • 0.5 fennel bulb, trimmed, shaved and sliced (about 40g)
  • 2 tbsp chopped fresh dill, plus extra to garnish
  • 0.5 tbsp pink peppercorns, lightly crushed
  • 100 g lighter crème fraîche
  • Zest of 1/2 orange
  • 120 g mild smoked salmon slices


  1. 1

    To make the dill and fennel pickle, mix the white wine vinegar and sugar with 25ml cold water. In a small bowl, add the fennel, dill and peppercorns, pour over the liquid, making sure the fennel is fully immersed. Cover and refrigerate for 2 hours.

  2. 2

    Mix the crème fraîche with the orange zest in a small bowl and season. Refrigerate until needed.

  3. 3

    Spread the créme fraîche over a plate, slate or board and layer with the salmon. Scatter over the pickled fennel, drizzle with a little of the pickling liquid and serve garnished with the remaining dill.

Nutritional Details

Each serving provides
  • Energy 1147kj 274kcal 14%
  • Fat 16.3g 23%
  • Saturates 6.8g 34%
  • Sugars 14.4g 16%
  • Salt 2.67g 45%

% of the Reference Intakes

Typical values per 100g: Energy 653kj/156kcal

Each serving provides

15.2g carbohydrate 0.5g fibre 16.4g protein

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