When I was in Iceland this summer, I had the most amazing salmon I have ever had at the Fiskmarkaðurinn in Reykjavik. It was fresh and butter, served on a bed of pureed celeriac and topped with a fennel and apple slaw. Then, last week as I was working on this post for New Years, I found this photo that I had take of my meal there and was reminded of this amazing dish.
So for New Year’s eve I decided to recreate a version of this dish for friends. I slow roasted the salmon like I did in this post but skipped the dill. I couldn’t find celeriac so I made creamy mashed sweet potatoes and replicated the apple and fennel slaw as best I could. The recipe is deceptively simple and it packs a real flavor punch. I will gladly make this again in the future and serve it with salmon or even on its own.
Apple and Fennel Slaw
-2 Sweet Apples (I used Fuji)
-1 Small Fennel Bulb
-1 Tbsp Chopped Fennel Fronds
-Lemon Juice (approximately 1/2 lemon)
1. Julienne the apple and add to bowl.
2. Cut the end off the fennel bulb and cut it into quarters length-wise. VERY thinly slice the fennel. If you have a mandoline use it. Add to bowl with Apple.
3. Add chopped fennel fronds. Toss to mix.
4. Add lemon juice and olive oil to taste. Let sit 15-20 minutes to allow the flavors to blend.