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Smoked Salmon Sourdough with Lemon and Herb Rodda’s Clotted Cream and Pickled Fennel

A perfect starter to celebrate Easter

We’ve created this delicious starter, which can be prepared in advance and quickly assembled for a delicious start to your Easter meal.

ingredients 9 ingredients
Prep 10 mins Cooking 15
user icon Serves 4 people
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  • 1 sourdough loaf
  • 1 fennel – thinly sliced and leaves saved for the cream
  • 2 tbsp white wine vinegar
  • 2 tbsp caster sugar
  • Salt and pepper
  • 227g Rodda’s clotted cream
  • ½ zest and juice of a lemon
  • 180g sliced smoked salmon
  • Watercress and cucumber to serve


  • Cut sourdough into slices and lay on a board (you can pop these in a preheated oven at 180C for 10-15 minutes if you prefer it toasted and crunchy)
  • For the pickled fennel, place the thinly sliced fennel in a bowl and add the white wine vinegar and caster sugar to make your pickling liquid, stir until the sugar has dissolved and the fennel is coated. Leave to pickle for a minimum of 15 minutes
  • For the herby clotted cream combine the Rodda’s clotted cream, zest and juice of a lemon, 2 tsp of chopped fennel leaves and a large pinch of salt with a good grind of pepper and combine. Set aside
  • To assemble add a ribbon of smoked salmon to the sourdough, top with 2-3 teaspoons of the clotted cream mix and finish with 4-5 slices of the pickled fennel. Top with any leftover fennel leaves and a good grind of pepper
  • Serve with watercress and cucumber ribbons
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