Side dish

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

Name: Salmon, Watercress, Fennel and Baby Beetroot Salad With Lemony "Caviar" Dressing
Cook time: 45 min
Total time: 45 min
Ingredients: 4 teaspoons arënkha msc caviar substitute; 12 baby beets; 1 bay leaf; 4 servings pepper; 6 tbsp extra virgin olive oil; 1 head fennel; 2 tbsp lemon juice; 16 oz salmon fillets; 4 servings tarragon stalks; 9 servings tarragon leaves; 1 bunch watercress; 1 tablespoon white wine

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Ingredients

arënkha msc caviar substitute4 teaspoons
baby beets12
bay leaf1
pepper4 servings
extra virgin olive oil6 tbsp
fennel1 head
lemon juice2 tbsp
salmon fillets16 oz
tarragon stalks4 servings
tarragon leaves9 servings
watercress1 bunch
white wine1 tablespoon

Instructions

1
Place the salmon in a pan, cover with water, and add the wine, bay and tarragon stalks.
2
Bring to the boil and then immediately turn off and leave for a couple of minutes to cook in the residual heat.
3
Remove to a plate with a slotted spoon and leave to cool before flaking into large pieces.Make the dressing by lightly whisking the olive oil and lemon juice together.
4
Stir in the Arnkha MSC and season with some black pepper.Next, arrange the watercress, beets and fennel in 4 shallow salad bowls, then add the salmon and tarragon.
5
Drizzle over the Arnkha MSC dressing and serve.

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