Ingredients
400 g baby potatoes
3 fennel bulbs, trimmed & keep fronds
30 ml EV olive oil
½ cup unsweetened yoghurt
zest & juice of 1 lemon
1 tbsp chopped flat-leafed parsley
2 tbsp rice bran oil
400 g salmon fillet, skinned & boned
SIDS SALT & PEPPER to taste
Directions
Preheat oven to 175°C. Cut potatoes in half then boil until tender then drain and leave to cool.
Thinly slice 2 fennel bulbs and spread over a backing tray. Drizzle with olive oil then season with SIDS SALT & PEPPER and roast for 20 minutes until brown. Set aside.
Mix potato, fennel fronds, yoghurt, lemon zest and parsley together in a bowl.
Heat rice bran oil in a frypan and fry salmon on one side only for 30 seconds then remove from the pan.
Thinly shave the remaining fennel bulb. Arrange the salmon and potato salad on plates then sprinkle with roasted and shaved fennel. Drizzle with lemon juice then serve.
