Salmon, Watercress, Fennel And Baby Beetroot Salad With Lemony "Caviar" Dressing

1. 1

   Place the salmon in a pan, cover with water, and add the wine, bay and tarragon stalks. Bring to the boil and then immediately turn off and leave for a couple of minutes to cook in the residual heat. Remove to a plate with a slotted spoon and leave to cool before flaking into large pieces.

2. 2

   Make the dressing by lightly whisking the olive oil and lemon juice together. Stir in the Arenkha MSC and season with some black pepper.

3. 3

   Next, arrange the watercress, beets and fennel in 4 shallow salad bowls, then add the salmon and tarragon. Drizzle over the Arenkha MSC dressing and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.