Tuscan Tomato and Bread Salad
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Fennel roasted salmon with soft boiled eggs
Ingredients
- 1 tablespoon fennel seeds
- 1 x 1 kg side of salmon or 2 x 500g wild salmon fillets, scaled and pin-boned, from sustainable sources
- 1 lemon
- 6 tablespoons crème fraîche
- 3 tablespoons freshly grated horseradish (or use from a jar if you can’t find fresh)
- extra virgin olive oil
- 16 free-range quail eggs or 8 free-range hen eggs
- 2 good handfuls of watercress
- ½ a bunch of fresh dill
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