Smoked Barramundi Salad with Fennel & Apple

Ingredients

1 Smoked Baby Barramundi

1-2 Fennel Bulbs

1-2 Granny Smith Apples

½ Lemon

Sea Salt

Black Pepper

Olive Oil

½ Cup Good Quality Mayonnaise

2 tbls Wholegrain Mustard

Method

To prepare the salad, wash and remove the outer layers of the fennel bulb, remove the tops reserving the fronds for the salad. Slice the fennel very thinly with a sharp knife or use a mandolin, cut the green apple in the same way (leave the skin on the apple) and then julienne the apple slices. Place the fennel and apple in a bowl of water with the juice of half a lemon until ready to use.

In a small bowl mix together the mayonnaise and the wholegrain mustard.

To serve, drain the fennel and apple well, place on a platter scatter with the dill fronds, sprinkle with sea salt and cracked black pepper, drizzle over some olive oil. Remove the smoked baby barramundi from the packaging, gently remove the skin and bones and flake over the fennel salad. Serve with the wholegrain mustard mayonnaise.

Cook’s Tip

Placing the sliced fennel and apple in the water with the lemon juice will prevent it from oxidising and turning brown.

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