Irish smoked salmon with grilled fennel

Irish smoked salmon with grilled fennel

Total: 25 min. | Active: 20 min.
Nutritional value / people: 219 kcal
, Fat: 15 g
, Carbohydrate: 8 g
, Protein: 13 g


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center

Dark beer vinaigrette

3 tbsp rapeseed oil
2 tbsp balsamic vinegar
1 ½ tbsp maple syrup
2 tbsp dark beer (e. g. Guiness)
½ tsp salt
a little pepper

Grill the fennel

2 fennel, sliced (approx. 5 mm)
½ tbsp olive oil
200 g smoked salmon, in slices (e.g from Ireland)
10 g garden cress, torn into pieces
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How it's done

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Dark beer vinaigrette

Mix all the ingredients together in a large bowl.

Grill the fennel

Place the fennel in a bowl, mix with the oil.

Charcoal/gas/electric grill:

Grill the fennel over/on a medium heat (approx. 200 °C for approx. 5 mins. turning frequently.


Add the fennel to the vinaigrette and mix. Top with the salmon and cress.

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