Hot-Smoked Salmon with Salted Yogurt and Fennel
Hot-Smoked Salmon with Salted Yogurt and Fennel is a flavorful Continental Global Delicacies dish prepared with quality ingredients. Mix yogurt and 1 Tbsp. lemon juice in a small bowl; season with salt.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionMix yogurt and 1 Tbsp. lemon juice in a small bowl; season with salt.
Mix mustard, capers, and 2 Tbsp. oil in another small bowl.
Set dressing aside.
Cut fennel stems away from bulb, then cut fronds away from stems; you’ll use each part, but they’re prepped separately.
Thinly slice stems crosswise and place in a medium bowl.
Coarsely tear fennel fronds until you have about 1 cup and add to bowl.
Remove tough outer layers from fennel bulb; discard.
Slice bulb in half, then thinly slice crosswise; add to bowl.
Add 1 Tbsp. oil and remaining 1 Tbsp. lemon juice, season with salt, and toss to coat.
Divide seasoned yogurt among plates and use a spoon to spread it out.
Using your hands, break salmon into big flakes and arrange over yogurt.
Spoon mustard dressing over salmon and scatter fennel salad on top.
Drizzle with more oil and season with lots of pepper.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome non-vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.