Title: Smoked Salmon on Fennel Slaw with Capers
Categories: Latimes3
Yield: 6 servings

Salt
3 lg Fennel bulbs
3 tb Extra-virgin olive oil
2 tb Fresh lemon juice
Freshly ground pepper
12 oz Thinly sliced smoked salmon
3 tb Light sour cream
Snipped fennel greens;
-optional
Lemon wedges; optional
2 tb Drained small capers

Trim stems from fennel and reserve. Cut bulb into long thin strips. Bring
large pot of salted water to boil, add fennel and cook 1 minute.
Immediately drain and transfer to bowl. Add olive oil, lemon juice, pinch
salt and pepper to taste. Toss well to combine. (Can be made a day ahead to
this point and refrigerated. Before using, toss slaw and check seasoning.)
Few hours before serving, mound fennel slaw on 6 salad plates, dividing
evenly. Arrange salmon over fennel, dividing evenly. Spoon rounded teaspoon
sour cream in center of each. Garnish salmon with snipped fennel greens and
lemon wedges. Scatter 1 teaspoon capers over each serving. Can be
refrigerated, covered, 3 to 4 hours. To serve, let rest at room temperature
20 minutes. Yields 6 servings.

Each serving: 145 calories; 1,555 mg sodium; 13 mg cholesterol; 9 grams
fat; 4 grams carbohydrates; 11 grams protein; 0 fiber

Recipe Source: Los Angeles Times - 11-04-1998

Formatted for Mastercook by Lynn Thomas - dcqp82a@prodigy.com

Converted by MM_Buster v2.0l.