Smoked Salmon, Apple, Fennel and Peppercorn Salad
Recipe source: The Evening Leader
Serves 2-4

Ingredients:
2 tbsp olive oil
1 tbsp hazelnuts, chopped
1 lime juiced
1 mandarin juiced
salt and pepper
100g smoked salmon fillet
1 tart apple, cored and finely sliced
1 fennel bulb, halved then finely sliced
6-7 sprigs of dill
small bunch flat leaf parsley, pick the whole leaves from the stems
4-6 peppercorns, crushed

Directions:

Dressing:  Heat The olive oil in a small frying pan add the hazelnuts and toast until golden. Add the lime and mandarin juice and bring to the boil until the juice has reduced by half. Remove from the heat and season with salt and pepper. Leave to cool.

To make the salad: Finely slice your smoked salmon fillet, width ways to produce small rectangles of smoked salmon. Slice around 18 slices and lay 8 fanned in a circle on each plate.

Place the sliced apple, fennel, dill leaves and parsley leaves in a salad bowl. Pour over the dressing and mix thoroughly. Lay half of the salad in the centre of the circle of smoked salmon and repeat with the other plate. Sprinkle the pink peppercorns between each plate and serve.