0 Ratings
- 4 - 6 Servings +
2 shallots, thinly sliced into ¼-inch rounds
0.333 cup apple cider vinegar
1 tsp granulated sugar
0.5 tsp salt
0.5 cup buttermilk
2 tbsp mayo
2 tsp pickling liquid
2 tbsp tarragon, roughly chopped
1 tbsp parsley, roughly chopped
1 tbsp chives, finely chopped
pinch salt
pinch freshly ground black pepper
2 bunches watercress, cleaned and tough stems removed
1 small half a large bulb of fennel, thinly sliced
1 PEI gala apple, thinly sliced
2 tbsp pickled shallots
0.5 lb hot smoked salmon
Place sliced shallots into a 500 ml glass jar or a heatproof bowl. In a small pot bring apple cider vinegar, sugar and salt to boil. Once boiling and the salt and sugar have dissolved, pour hot liquid over shallots, place a small bowl or cup on top of shallots to keep them submerged in the pickling liquid. Let shallots pickle at least one hour or refrigerated overnight.
In a small bowl whisk together buttermilk, mayo, pickling liquid and herbs, season with salt and pepper.
Arrange the watercress on a platter or a shallow serving bowl. Scatter over fennel, apples and half the pickled shallots. Tear salmon over in pieces and drizzle with buttermilk dressing.
The remaining pickled shallots will keep for up to a month in the fridge.
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