Flake ready-prepared fish over peppery watercress, cooling cucumber and crunchy fennel for a healthy, no-cook lunch
Total time15 mins
Serves 2
juice ½ lemon6tbsp light mayonnaisesmall bunch dill, chopped1 fennel bulb, halved and thinly sliced½ cucumber, peeled lengthways into ribbons2tbsp white wine vinegar1tbsp olive oil40g bag watercress leaves200g pack peppered hot smoked salmon fillet
STEP 1Mix together the lemon juice, mayonnaise, a little of the dill and some seasoning, then spoon into a ramekin. In a large bowl, mix together the remaining dill, fennel and cucumber, season, then drizzle over the vinegar and oil.STEP 2Put the watercress on 2 plates and top with the fennel salad. Flake the salmon on the side and serve with the lemon mayo.
