Food & Cooking Recipes Appetizers Smoked Salmon Platter with Fennel Salad 3.5 (27) Add your rating & review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Servings: 12 Fennel salad tops the smoke salmon, creating a refreshing bite. Ingredients 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 Directions 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. Line a serving platter with reserved fennel fronds. Top with salmon, and serve with cream cheese, capers, cornichons, bread, and fennel salad. Rate it Print