Fennel, Smoked Salmon and Macadamia Salad

This is a great easy salad to make for summer. You could also serve as an entree at a dinner party or lunch time meal.



1 bulb fennel, about 400g
175g hot-smoked salmon steak
60g mixed baby leaves, washed and dried
8-10 snow peas, cut into fine julienne
75g roasted macadamia halves
2 tablespoons lemon myrtle-infused macadamia oil
Sea salt


1. Sliced the end off the fennel and remove any bruised outer parts. Slice the fennel very finely with a large sharp knife (a mandolin is very handy).

2. Place in a mixing bowl and toss together with the leaves, snow peas and macadamias.

3. Flake the salmon, removing any bones and skin. Place in the bowl and toss to combine. Drizzle in the lemon myrtle oil and season to taste. Toss again.

4. Pile the salad onto two plates and serve immediately garnished with a few of the feathery fennel tops or sprigs of dill.

Tip - if you can’t find the lemon myrtle-infused oil, substitute with 2 tablespoons macadamia oil mixed with the finely grated zest of one lemon.