Salmon, Watercress, Fennel and Baby Beetroot Salad With Lemony “Caviar” Dressing

Ingredients:

• 4 teaspoons Arënkha MSC caviar substitute
• 12 cooked baby beets
• 1 bay leaf
• freshly ground black pepper
• 6 tbsp extra virgin olive oil
• 1 head fennel, outside leaves discarded, finely sliced
• 2 tbsp lemon juice
• 4 110g (4oz) skinless salmon fillets
• tarragon stalks
• few tarragon leaves
• 1 bunch watercress, picked over, washed & dried
• 1 tablespoon white wine

Course: lunch,main course,main dish,dinner

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