2 small fennel bulbs, trimmed 2 tablespoons Meyer lemon juice 1/8 teaspoon sea salt 1 1/2 teaspoons Dijon mustard 2 tablespoons best quality olive oil Freshly ground black pepper to taste 1 to 2 teaspoons chopped fennel fronds 4 ounces smoked wild salmon Meyer lemon wedges for garnish

Step 1 Using a mandoline, shave the fennel against the grain into paper-thin slices. Set aside.

Step 2 In a large bowl, whisk together the lemon juice, salt and mustard. Whisk in the olive oil in a slow stream. Add the pepper and whisk again.

Step 3Add the shaved fennel to the bowl, along with the fennel fronds, and toss to coat the fennel well. Adjust the seasoning and set aside.

Step 4On each of 4 plates, arrange one-fourth of the smoked salmon. Next to it, heap one-fourth of the fennel salad, giving it some height on the plate. Garnish with a lemon wedge.

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