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.