A smoked mackerel & fennel salad bowl

Smoked mackerel & fennel salad bowls

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(2 ratings)

Prep: 25 mins No cook

Easy

Serves 6

Serve this smoked mackerel & fennel salad bowl as a lighter option at a summer get together with family and friends. It’s also great as a filling for a wrap

Nutrition and extra info

  • Gluten-free

Nutrition: Per serving

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

  • 6 smoked mackerel fillets, skinned and flaked
    Mackerel

    Mackerel

    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
    Hazelnuts

    Hazelnut

    hay-zl-nut

    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
    Shallot

    Shallot

    shal-lot

    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
    Beetroot

    Beetroot

    beat-root

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

  • 1 radicchio, shredded
    Radicchio

    Radicchio

    rah-dee-chee-o

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

  • 6 breakfast radishes, finely sliced
    Radish

    Radish

    rad-ish

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

  • 1 lemon, juiced
    Lemon

    Lemon

    le-mon

    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

    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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Comments, questions and tips

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Harrietvs
11th Aug, 2019
5.05
This was absolutely delicious, and so easy to make! I made it with mackerel and on another day I made it with hot smoke salmon, both were delicious!
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