Smoked mackerel & fennel salad bowls

Nutrition and extra info

  • Gluten-free
  • Nutrition: Per serving

  • kcal660
  • fat51g
  • saturates14g
  • carbs8g
  • sugars2g
  • fibre4g
  • protein40g
  • salt3.3g
  • Ingredients
  • Method
  • Ingredients

  • 6 smoked mackerel fillets, skinned and flaked


    Mackerel is a firm-fleshed, torpedo-shaped sea fish. Whole mackerel weigh in around 10-12oz (…

  • 4 tbsp goat’s curd or cream cheese
  • small handful hazelnuts, toasted



    Grown in Europe and the US, hazelnuts are encased in a smooth, hard brown shell but are most…

  • For the salad

  • 2 heads fennel, finely sliced
  • 2 banana shallots, peeled and sliced



    Related to the onion (as opposed to being a younger version of it), shallots grow in clusters at…

  • 2 medium-sized golden beetroot, peeled and coarsely grated



    A favourite in 1970’s British salads (served cooked and pickled in vinegar), beetroot is a…

  • 1 radicchio, shredded



    An Italian relative of chicory, radicchio is a forced crop and has distinctive red and white…

  • 6 breakfast radishes, finely sliced



    The root of a member of the mustard family, radishes have a peppery flavour and a crisp, crunchy…

  • 1 lemon, juiced



    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • 2 tsp chopped dill
  • 2 tbsp olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It’s…

  • Method

    1. Tip all of the salad ingredients into a bowl, season with salt and pepper and leave for 20 mins to soften and slightly pickle the veg. Serve in portions piled high, topped with the mackerel, goat’s curd and a sprinkling of hazelnuts.

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