Salmon and dill salad

Not only is this dish rich in omega 3, it's absolutely delicious and a hit with the whole family too. This is a staple lunch here at hillfarm during the summer months, and keeps well in the fridge for up to 4 days.

Cooking Time 5 minutes
Dress Dress
Serves Serves 2


  • 150g hot smoked salmon
  • 1 small bulb of fennel
  • 1/2 bunch of celery
  • 1/2 cucumber, deseeded
  • 2 tablespoons chopped fresh dill
  • 1 tablespoon hillfarm cold pressed rapeseed oil
  • Mixed salad leaves


  1. Chop the fennel, celery and deseeded cucumber into small chunks and add to a bowl.
  2. Add the smoked salmon pieces and fork through until well combined.
  3. Stir through the dill, then serve on a bed of salad leaves and drizzle with oil.

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