750 g smoked salmon
250 g rocket lettuce
4 fennel bulbs, coarsely cut
4 red onions, coarsely cut
2 cucumbers, deseeded and diced
200 g olives
5 stalks of broadleaf parsley, finely chopped
5 cloves of garlic, grated or finely chopped
2 pickled jalapeños, finely chopped
2 tbsp capers
100 ml capers in brine
50 ml acacia honey
Salt and pepper
Mix together the garlic, jalapeños, fresh capers, capers in brine and the honey.
Grill the fennel and the red onion on a griddle for 5-6 minutes, turning often.
Blend the rocket lettuce, cucumber, olives and parsley with the hot fennel and red onion. Blend in the stirred capers in brine and season with salt and pepper to taste.
Serve immediately with slices of smoked salmon.