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.
9 ingredients
Prep 10 mins
Cooking 15
Serves 4 people
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Ingredients
- 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
Method
- 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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