Lately, this has been our pre-dinner snack. It seems fancy (fancy for us, anyway) to have an appetizer just for two, but it’s less glamourous than that… When we’re cooking and photographing our meals, nights can get late and snacks have become necessary. Especially fast snacks. This one can be made in about 7 minutes, and if that’s too long for you, the components could even be mixed up (and kept separate) a few hours in advance.
If you’re vegetarian, don’t click away yet… yes, this is smoked salmon, but it’s the fennel that is the real star and this can be adapted a number of ways. Spread some cheese as the bottom layer, or rub the toast with some garlic and a bit of salt… Anything just to add a little salty balance to the sweet & tangy shavings that will be piled on top.
Mix up the yogurt sauce simultaneously with the fennel mixture – you’ll use the same “splashes” of ingredients for both.
Inspired by this salad (one of my favorites).
1 fennel bulb, white part only
3 squeezes of lemon
splash of honey, agave, or sugar
pinch of salt
a few pinches of chopped dill
whole grain bread slices, toasted
smoked salmon (optional)
cheese instead of salmon (optional)
garlic clove to rub toast with (optional)
1/2 cup yogurt (of your choice…greek, icelandic, soy)
teaspoon of chopped dill
a few squeezes of lemon
splash of agave, honey, or sugar
splash of olive oil
pinches of salt and pepper
1/2 small garlic clove, minced (optional)
Using a mandoline, slice paper thin shavings of fennel.
In a small bowl mix fennel shavings with lemon, honey and salt. Taste and adjust. Let the fennel sit and marinate in the juices for a few minutes while you prep the rest.
For the dill yogurt, mix all ingredients together. Taste and adjust. Chill until ready to use.
Grill or toast bread, drizzle with a little olive oil, and assemble.