Smoked Salmon Platter with Fennel Salad

salmon on toast

Fennel salad tops the smoke salmon, creating a refreshing bite.


  • 2 fennel bulbs, trimmed, plus 1 tablespoon chopped fronds, remaining fronds reserved for platter

  • 4 teaspoons fresh lemon juice (from 1 lemon)

  • ½ teaspoon coarse salt

  • ¾ teaspoon freshly ground pepper

  • 2 tablespoons extra-virgin olive oil

  • 1 side of smoked salmon (about 1 ½ pounds), sliced

  • 1 package (8 ounces) cream cheese, softened

  • Capers and cornichons, for serving

  • Pumpernickel bread, thinly sliced and cut into triangles, for serving


  1. Using a mandoline or handheld slicer, shave fennel less than 1/8 inch thick. Toss with lemon juice, salt, pepper, and oil in a medium bowl. Mix in chopped fennel fronds.

  2. Line a serving platter with reserved fennel fronds. Top with salmon, and serve with cream cheese, capers, cornichons, bread, and fennel salad.

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