Fresh and Smoked Salmon Salad on a Bed of Fennel Salad

Salmon and fennel

Serves 4 

  • 10 ounces raw salmon fillet, cubed
  • 3 ounces smoked salmon fillet, cubed
  • 1 dill sprig, finely chopped
  • Salt and pepper
  • 4 tablespoons extra virgin olive oil
  • 5 tablespoons Romantica Rosé Condiment
  • 1 fennel bulb, trimmed, cored, and thinly sliced

In a bowl, combine the salmon cubes and dill. Season with salt and pepper to taste, then drizzle with 3 tablespoons of extra virgin olive oil and 3 tablespoons of Romantica Rosé Condiment. Mix well and let stand for one hour.

Season the fennel strips with salt and pepper, and sprinkle with the remaining extra virgin olive oil and Romantica Rosé Condiment. Mix well and arrange on four dishes. Spoon the salmon salad over the fennel salad and serve.