shallots, thinly sliced into ¼-inch rounds
cup apple cider vinegar
tsp granulated sugar
tsp pickling liquid
tbsp tarragon, roughly chopped
tbsp parsley, roughly chopped
tbsp chives, finely chopped
pinch freshly ground black pepper
bunches watercress, cleaned and tough stems removed
small half a large bulb of fennel, thinly sliced
PEI gala apple, thinly sliced
tbsp pickled shallots
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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