Strawberry/Fennel Salad With Hot-Smoked Salmon

This recipe is nothing I can take any credit for, I saw it in a weekly advertisement paper sent out by one of the Swedish grocery stores some years ago…
However…it’s one of my absolute favorite summer dishes, and I think it would be a shame not to share it with you ;)


(Serves 4)

• 2/5 cup (1dl) White Balsamic Vinegar.
• 1 tbsp Honey.
• 2 tbsp Olive Oil.
• 1/2 tsp Salt.
• 1 Fennel Bulb, finely shredded.
• 1 Red Onion, finely shredded.
• 2 1/2 oz (70g) Leafy Greens, (Mâché lettuce recommended…).
• 9 oz (250g) Strawberries, hulled and sliced.
• 1 – 1 1/2 lb (300-400g) Hot-Smoked Salmon.
• 1/5 cup (1/2dl) fresh Mint.
• Crushed Black Pepper, (to taste…)

How To:

Bring the vinegar to a gentle boil and let reduce to about half the volume.

Remove from heat and stir in honey, olive oil and salt.

Add the shredded fennel and onions, give it a few stirs and let stand for at least 10 minutes.
(I often let it stand for much longer than that, occasionally pressing the fennel and onions with a spoon because you really want them to soak up as much flavor as possible and soften up a bit…)

Spread the leafy greens over a big serving platter, then spread the fennel and onions evenly on top of that (and drizzle any left over balsamic dressing).

On top of that you sprinkle the strawberry slices.

Cut or pull the hot-smoked salmon into bite size pieces and place over the salad.

Top it with crushed black pepper and mint.

Serve, eat and enjoy!


Have an awesome day! :)


5 thoughts on “Strawberry/Fennel Salad With Hot-Smoked Salmon

  1. Pingback: Happy Birthday, Strictly Paleo…ish! | Strictly Paleo…ish!

  2. Now I understand just WHY this is one of your favorite recipes!…This looks positively superlative for this period of the year…the huge strawberries from Spain are everywhere in the French marketplaces here…and this looks like perfection. Question…just what is Hot Smoked Salmon…it must not be the “typical” oily-looking varietal I normally see for sale here…I’m going to Lyon next week…where there is a specialty smoked salmon “boutique” where they specialize in different types of smoked sallmon…I may just attempt to “land it” there…or could one possibly use poached or roasted fresh wild salmon…and let it cool?

    You are a natural at all things culinary, gastronomic …and Paleo…soooo glad to have “found” you and your exquisite blog via Mark’s Daily Apple….Happy Birthday indeed! ‘Tis yourself who has been the gift-giver…with your generous sharing of your creative cuisine.

    • Hi Donna,

      Thanks for the very kind words! :)

      Regarding the salmon:
      “Hot smoked” simply means the fish has been smoked in higher temperature but for shorter time (compared to “cold smoked”)…you could kind of say it’s a sort of barbecuing.
      This method also cooks the fish, so it will have a lighter pinkish color to the flesh (surface might be darker though), similar to poached or oven cooked salmon (also in texture).

      The oily kind you mention is the cold smoked. Flavor-wise I suppose you could use it, but texture-wise I would absolutely prefer hot smoked for this dish.

      Wish you the best of luck to find some hot smoked salmon!
      Please let me know how it went :)

      Take care
      // Peter

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