Paper-thin fennel is briefly marinated with lemon and olive oil, then served with fresh yoghurt, dill and crunchy almonds. A light, flavourful starter that you can mostly prepare ahead.
Fennel has a gentle aniseed flavour and firm, juicy ribs. Slicing the bulb paper-thin makes it pleasantly tender without losing its crunch. A mandoline gives you even slices, but a sharp chef’s knife works too: just slice the fennel as thinly as possible and hold the half bulb firmly. Remove only the tough base and any damaged outer layer; you can save the delicate green fennel fronds for an extra-herby finish.
A short marinade of lemon juice, salt and olive oil seasons the fennel and makes the slices a little more pliable. Ten minutes is enough. Don’t leave them for hours, or they’ll lose their fresh bite and release moisture onto the plate. Taste after marinating: fennel bulbs vary in size and flavour, so you may need a little extra lemon juice or salt. The oil rounds out the acidity and helps distribute the marinade over the thin slices.
The lemon yoghurt makes a creamy counterpoint without overpowering the fennel. Use thick Greek yoghurt or another thick, plain yoghurt; a runny yoghurt quickly spreads and makes the dish watery. Lemon zest adds fragrant citrus notes, while a little juice keeps the sauce fresh. Toast the almonds in a dry frying pan and stay nearby: they’re ready as soon as they smell fragrant and turn lightly golden. Let them cool before roughly chopping them so they stay crunchy.
Dill complements the aniseed flavour of the fennel and adds a fresh, green note. No dill on hand? Use flat-leaf parsley instead, preferably sparingly; it tastes different but keeps the dish bright. You can replace the almonds with toasted hazelnuts. For a lactose-free version, use a thick, unsweetened plain plant-based yoghurt. Choose a creamy variety if possible so the sauce stays on the fennel.
Serve the carpaccio as a starter on a wide platter, with the yoghurt in little dollops or spread in a thin layer underneath the fennel. Add the almonds and dill at the last moment so the nuts stay crunchy and the herbs look fresh. The dish works well before grilled fish, roasted vegetables or a simple pasta. Fennel is widely available in the Netherlands during the warmer months, but is also grown outside the season; choose firm bulbs with fresh green fronds. Cover leftovers and store them in the fridge, and preferably eat them within a day: the fennel will soften and the almonds will gradually lose their crunch.
Toast the almonds in a dry frying pan over medium heat for 3–4 minutes, until lightly golden. Shake the pan regularly. Leave to cool, then roughly chop.
Stir the yoghurt with half the lemon zest and 1 tsp lemon juice until smooth. Season with a little salt and pepper.
Trim the tough base from the fennel and slice the bulbs paper-thin using a mandoline or a sharp knife.
In a bowl, toss the fennel with 1 tbsp lemon juice, the olive oil and the sea salt. Leave to marinate for 10 minutes, tossing once halfway through.
Spread the lemon yoghurt over a platter, or use little dollops of yoghurt as a base. Arrange the fennel on top and spoon over the marinade.
Sprinkle with the remaining lemon zest, the dill and the toasted almonds. Grind over some black pepper and serve immediately.
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