This salad was really special and such a treat. It has everything, crunchy aniseedy fennel, soft Smokey trout, a fresh and zingy dressing, then finished off with crispy salty capers. I love frying capers as they open up and look like flowers. They are so crispy, I could eat a whole bowl of them. It wasn’t a cheap salad but it was worth every penny.

Ingredients (serves 2)

For the salad

• 2 hot smoked trout fillets
• 1 fennel bulb
• Small bag rocket leaves

For the dressing

• 2 tbsp dill leaves finely chopped
• 1 tbsp chives, finely chopped
• All the fennel fronds, finely chopped
• Zest and juice of a lemon
• 3 tbsp avocado or olive oil
• 1 tsp runny honey
• Good pinch of sea salt

For the capers

• 2 tbsp capers, drained
• Oil for frying

Directions

1. Heat about 1/2 inch of oil in a small saucepan (this will save oil as the pan is small) until smoking. Carefully as they will spit add the capers. They will sizzle and bubble. You will notice that they will start to open and look like flowers. Wait until any sizzling has stopped. Set aside on kitchen paper to drain.
2. Remove the fronds from the fennel and set aside. Cut off the tops of the fennel so you are left with a nice even surface. Cut the fennel in half lengthwise. Turn the fennel cut side down and slice as thinly as you can. Leave 1-2 cm from the core as it is woody. Set aside.
3. In a bowl add all of the dressing ingredients. Give it a whisk to combine.
4. Assemble the salad by sharing the rocket leaves between 2 serving bowls. Add the shaved fennel. Spoon over the dressing. Flake the trout in chunks on top of the fennel. Sprinkle over the crispy capers. Serve and enjoy. 😊