Smoked Salmon Salad with Fennel & Maple Mustard Dressing

Serving size

1 person 2 people 4 people

Ingredients

1 handful of fresh chives
10g capers

(Water, Salt, Vinegar)
1 courgette
1 fennel
2 radish
80g green beans
30g maple and mustard dressing (Mustard)

(cold pressed rapeseed oil, cider vinegar, maple syrup, water, dijon mustard, wholegrain mustard, salt, ground black pepper, xanthan gum.)
200g smoked salmon (Fish)
75g seasonal tomatoes
2 large potatoes

Allergens

Contains: Mustard, Fish

Nutritional Information

Typical values	per 100g	per portion
Energy	83Kcal	546Kcal
	348kJ	2284kJ
Fat	3.7g	24g
of which saturates	0.6g	4.0g
Carbohydrates	7g	49g
of which sugars	1.6g	11g
Protein	4.7g	31g
Salt	0.51g	3.3g
Fibre	1.5g	10g

Ingredients

10g capers (use half)

(Water, Salt, Vinegar)
1 fennel (use half)
80g green beans (use half)
30g maple and mustard dressing (use half) (Mustard)

(cold pressed rapeseed oil, cider vinegar, maple syrup, water, dijon mustard, wholegrain mustard, salt, ground black pepper, xanthan gum.)
2 radish
2 large potatoes
100g smoked salmon (Fish)
1 courgette (use half)
75g seasonal tomatoes (use half)
1 handful of fresh chives (use half)

Allergens

Contains: Mustard, Fish

Nutritional Information

Typical values	per 100g	per portion
Energy	83Kcal	730Kcal
	348kJ	3056kJ
Fat	2.8g	24g
of which saturates	0.5g	4.3g
Carbohydrates	10g	88g
of which sugars	1.5g	13g
Protein	4.0g	35g
Salt	0.38g	3.3g
Fibre	1.6g	14g

Back

High protein 1/3 daily fibre 4 of 5 a day Low sat fat

Smoked Salmon Salad with Fennel & Maple Mustard Dressing

Prep time: 15 mins

Total time: 25 mins

Cuisine: British

Food group: Fish

Slivers of sustainably sourced smoked salmon are a treat paired with golden pan-fried veg like fennel, courgette and green beans. Tomatoes and radishes add brightness; a honey-mustard dressing brings everything together.

Cooking Instructions

The protein cooking time listed in this recipe has been updated.

As of December 2025, we've revised cooking times for all our proteins to reflect improved food safety guidance.

Check out the latest recommended times in our Cooking Guidelines.

Bring a saucepan filled with salted hot water to a boil. Cut the potatoes into 2cm cubes, then add to the saucepan. Simmer for 10-12 mins, until soft. Trim the green beans and cut into thirds. In the final 5 mins of cooking, add the green beans to the saucepan, then drain altogether.
Peel the courgette into ribbons, then halve the ribbons lengthways. Trim and thinly slice the fennel. Heat a large frying pan with 1/2 tbsp oil on medium heat. Add the prepped veg and cook for 7-8 mins, until deep golden brown. Season with sea salt and black pepper. Transfer to a large bowl and set aside.
Trim and thinly slice the radishes. Halve the tomatoes. Combine everything in a mixing bowl with the cooked veg and half the maple mustard dressing. Season with sea salt and black pepper. Toss to combine. Finely chop the chives.
Tear the smoked salmon over the warm salad. Drizzle over the remaining dressing. Garnish with chives and capers.