Chemotherapy: Melba Toast with Smoked Salmon and Fennel

Fennel smoked salmon

Category

Crispy: cold, savoury, strong flavour.

Ingredients

• 1/4 fennel bulb
• 1 teaspoon lemon juice
• 1/2 teaspoon honey
• Pinch of salt
• Pinch of pepper
• 2 tablespoons linseed oil
• 2 small slices smoked salmon
• 4 small Melba toasts (preferably wholemeal)
• 1 tablespoon light cream cheese
• 2 small portions

Method

• Slice the fennel very thinly. Set aside some of the fronds.
• Mix the lemon juice with the honey in a big bowl. Stir until the honey is dissolved. Add the salt and pepper, and the oil. Mix well. Add the fennel and let it stand for at least 15 minutes (a few hours would be even better).
• Halve the salmon slices. Spread the Melba toasts with cream cheese.
• Put on to two small plates. Top with the salmon first and then the fennel salad. Garnish with some fennel fronds.

Tip: Instead of Melba toast, you could also use thinly sliced and toasted wholemeal bread. If dairy products cause problems, you can leave out the cream cheese.

For a family of four: this will be enough for four people to serve as a snack. To serve as a starter, double the ingredients.

Healthy Eating During Chemotherapy, published by Kyle Cathie, RRP £12.99. Buy this book at a discount from Saga Books.