1 slice stale bread, crusts removed and cut into cubes
salt and white pepper
For the feta dressing
1–2 tbsp soured cream
1 tbsp mayonnaise
1 tbsp white wine vinegar, to taste
salt and freshly ground black pepper
To make the fennel salad, heat the oil, fennel seeds, star anise, wine and lemon slices in a large saucepan and add the small leeks, baby fennel bulbs and courgettes. Cover and braise for around 25 minutes until softened. Set aside to keep warm. Place 4 tablespoons of braising liquid in a bowl and add the vinegar and honey and mix together.
Meanwhile, to make the salmon, season the salmon with salt and white pepper. Add a tablespoon of oil to a hot frying pan, then fry the salmon until just cooked through. Remove the salmon from the pan, add another tablespoon of oil, if needed, and fry the bread cubes until golden-brown and crisp. Season the croûtons with salt and pepper and set aside with the salmon.
To make the feta dressing, blitz 150g/5½oz feta with the soured cream, mayonnaise and white wine vinegar to make a smooth dressing. Taste and season with salt and pepper.
To serve, spoon the feta dressing onto a serving plate. Remove the cooked vegetables from the cooking liquid and tumble over the feta dressing. Scatter over the peas and raw sliced fennel, flake over the salmon and drizzle with the honey dressing. Crumble over the remaining feta and croûtons and serve.
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