Makes 8, prep time 10 minutes
INGREDIENTS
1 gem lettuce
½ cup of finely sliced fennel
150g smoked salmon slices
40g crème fraîche
½ tbsp lemon juice
½ tbsp olive oil
Salt & pepper
1 tbsp chopped fresh dill to serve
METHOD
Wash and trim the gem leaves.
In a bowl combine the crème fraîche, lemon juice, olive oil and salt and pepper.
Arrange the gem leaves on a serving board, divide the fennel between each cup.
Layer the salmon, add the dressing, top with fresh dill and serve.
