As it’s Easter bank holiday I fancied a treat so opted for smoked salmon I didn’t want anything heavy as I have been eating lots of chocolate, to keep it healthy and to add some texture I opted for fennel. As it’s Easter I thought I would pimp it up by making a salsa which really packs punch, this certainly does that. You get the salty olives, sharp notes from the preserved lemon and sweetness from the raisins. It would go really well with ham too.

Ingredients (serves 2)

For the salsa

• 2 tbsp sultanas
• 10-14 mixed olives (stoneless)
• 1/2 preserved lemon (use a whole one if small)
• 1 garlic clove, peeled and finely chopped
• 1 tsp dried mint
• Fennel fronds
• 1 tbsp sherry vinegar
• 3 tbsp olive oil
• Juice 1/2 lemon
• 1/2 tsp runny honey

For the salad

• 4 slices Scottish smoked salmon, torn in half
• 1 fennel, (fronds reserved)
• Juice 1/2 lemon
• Small bag of rocket leaves

Directions

1. Place the sultanas to a small bowl, pour over some hot water and set aside to plump up.
2. Slice the fennel thinly, put in a bowl and squeeze over the lemon juice (stops browning) rub all over to coat all the slices.
3. To make the salsa, add the olives, preserved lemon and fennel tops to a chopping board, roughly chop with a large knife until you have your preferred size. Tip the chopped mixture into a jar or bowl, drain the sultanas and add them as well as the rest of the salsa ingredients shake or stir combine.
4. To serve, share the rocket between 2 serving bowls. Add a layer of fennel slices, spread over the smoked salmon slices then finish with a good dollop of the salsa. Enjoy.