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Export 15 ingredients for grocery delivery
Step 1
Place the onion in a large non-reactive bowl or dish. Combine the vinegar, jalapenos, lemon juice and salt in a medium saucepan. Bring to the boil, stirring to dissolve the salt.
Step 2
Pour the hot liquid over the onion and allow to come to room temperature, tossing from time to time.
Step 3
Once cool, refrigerate for up to one week. This recipe will make more than you need for the salmon salad.
Step 4
In a large mixing bowl, combine the rocket, radicchio, fennel and half the pickled onions, capers and walnuts. Add the dressing and toss gently to coat the leaves.
Step 5
Transfer to a serving platter and top with the hot smoked salmon and remaining pickled onions, capers and walnuts.
Step 6
To make the dressing, combine all dressing ingredients in a jar and shake. Set aside.
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