450 ml Olive Oil (1)
1 garlic clove finely chopped (1)
1 tablespoon of fennel seeds (1)
1 crushed star anis (1)
1 fennel bulb roughly chopped (1)
50g of fresh dill roughly chopped (1)
175 ml white vine vinegar (2)
Juice from 1 lime (2)
1 tablespoon salt (2)
1 tablespoon sugar (1)
Heat together all ingredients marked (1) and leave to cool overnight, then strain through a fine sieve.
Warm rest of ingredients marked (2) and dissolve, then add to oil and mix thoroughly together. Dressing can be kept in the fridge for at least a month.
Flake the Ardshealach Roast Smoked Salmon gently in a bowl and add pea shoots and fine ribbons of cucumber.
Dress the salad with the fennel dressing and check seasoning.
Arrange on a plate or in a bowl and sprinkle generously with trout caviar.
Enjoy with Soda bread and butter.
Recipe courtesy of Duncan Gibson
Head Chef Glenfinnan House Hotel