Rye bread with smoked salmon, fennel and orange

Ingredients

For 1 serving

• Rye bread50 g
• Smoked salmon50 g
• Fennel60 g
• Orange0.5
• Extra virgin olive oil3 g
• Black pepperto taste

Contains: gluten, fish,

In season: November – March

Method

1. Wash the fennel, remove the base and any damaged outer layers and slice it very thinly.
2. Peel the orange to the flesh: cut off both ends, then slice away the peel and all the white pith following the curve of the fruit; cut out the segments between the membranes over a bowl to catch the juice.
3. Add the fennel to the bowl and dress the fennel and orange with the oil and black pepper.
4. Toast the rye bread for 2–3 minutes, until crisp, and top it with the smoked salmon and the salad.