Smoked Salmon Platter with Fennel Salad

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

  • Servings: 12

Source: Martha Stewart Living, December 2008


  • 2 fennel bulbs, trimmed, plus 1 tablespoon chopped fronds, remaining fronds reserved for platter
  • 4 teaspoons fresh lemon juice (from 1 lemon)
  • 1/2 teaspoon coarse salt
  • 3/4 teaspoon freshly ground pepper
  • 2 tablespoons extra-virgin olive oil
  • 1 side of smoked salmon (about 1 1/2 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.