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Salad

  • Salmon fillets, hot smoked 650.0 g
  • Baby fennel bulbs 2.0 x
  • Avocadoes 3.0 x
  • Long green chilli 2.0 x
  • Radishes 100.0 g

Dressing

Rotis

  • large Rotis, frozen and thawed 4.0 x
  1. Salad

    • Flake smoked salmon and place in a large bowl. Trim and finely shave fennel, reserving fronds. Add to salmon along with chopped avocado, finely chopped seeded green chillies and finely sliced radish.
  2. Dressing

    • Whisk together KNORR Intense Flavours Citrus Fresh with oil and 80 ml warm water.
  3. Rotis

    • Use a 5 cm cutter to cut out 20 small roti rounds. Pan fry rounds in batches in a liberal amount of oil over medium heat until golden and crisp. Drain and keep warm.
  4. To Serve

    • Lightly toss the dressing through smoked salmon salad. Spoon a little over each roti round and garnish with reserved fennel fronds. Serve with lime wedges.
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