Hot-Smoked Salmon with Salted Yoghurt and Fennel

Ingredients for Hot-Smoked Salmon with Salted Yoghurt and Fennel

• 240ml plain whole-milk Greek yoghurt

• 2 tablespoons fresh lemon juice, divided

• Sale kosher

• 3 tablespoons whole grain mustard

• 2 tablespoons coarsely chopped capers

• 45ml extra-virgin olive oil, divided, plus more for drizzling

• 1 large fennel bulb

• 900g hot-smoked salmon

• Pepe nero macinato fresco

Mix yoghurt and 1 tablespoon lemon juice in a small bowl; season with salt.

Mix mustard, capers, and 2 tablespoons oil in another small bowl. Set dressing aside.

Cut fennel stems away from bulb, then cut fronds away from stems; you’ll use each part, but they’re prepped separately. Thinly slice stems crosswise and place in a medium bowl. Coarsely tear fennel fronds until you have about 240ml and add to bowl. Remove tough outer layers from fennel bulb; discard. Slice bulb in half, then thinly slice crosswise; add to bowl. Add 1 tablespoon oil and remaining 1 tablespoon lemon juice, season with salt, and toss to coat.

Divide seasoned yoghurt among plates and use a spoon to spread it out. Using your hands, break salmon into big flakes and arrange over yoghurt. Spoon mustard dressing over salmon and scatter fennel salad on top. Drizzle with more oil and season with lots of pepper.

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