Fennel salad with papaya, spring onions, smoked salmon and dill vinaigrette

Name: Fennel salad with papaya, spring onions, smoked salmon and dill vinaigrette
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 2 small fennel tubers; 2 small papayas; 1/2 bunch Spring onions; 8 discs Smoked salmon; 2 stem(s) Dill; 6 TABLESPOONS Prosecco or white wine vinegar; 5 TABLESPOONS Sunflower oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Sugar

AUTHOR
Kerry Mosley

DIFFICULTY
easy

RATING

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Servings: 4

2 small fennel tubers
2 small papayas
1/2 bunch Spring onions
8 discs Smoked salmon
2 stem(s) Dill
6 TABLESPOONS Prosecco or white wine vinegar
5 TABLESPOONS Sunflower oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Sugar

Directions

1
Clean, wash and slice the fennel very thinly. Peel papaya, remove seeds. Cut the flesh into slices. Wash and clean spring onions and cut them diagonally into thin rings. Lay each salmon slice on top of the other and roll up from the narrow side.
2
Mix fennel, spring onions and papaya carefully. Wash the dill, dab dry and chop finely. Mix vinegar and dill, fold in oil. Season vinaigrette with salt, pepper and a little sugar. Serve salad with salmon roses and dill vinaigrette