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A smoked mackerel & fennel salad bowl

Smoked mackerel & fennel salad bowls

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A star rating of 4.5 out of 5.2 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • 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

  • Gluten-free
Nutrition: Per serving
NutrientUnit
kcal660
fat51g
saturates14g
carbs8g
sugars2g
fibre4g
protein40g
salt3.3g
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Ingredients

  • 6 smoked mackerel fillets, skinned and flaked
  • 4 tbsp goat’s curd or cream cheese
  • small handful hazelnuts, toasted

For the salad

  • 2 heads fennel, finely sliced
  • 2 banana shallots, peeled and sliced
  • 2 medium-sized golden beetroot, peeled and coarsely grated
  • 1 radicchio, shredded
  • 6 breakfast radishes, finely sliced
  • 1 lemon, juiced
  • 2 tsp chopped dill
  • 2 tbsp olive oil

Method

  • STEP 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.

Goes well with

Recipe from Good Food magazine, August 2019

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Overall rating

A star rating of 4.5 out of 5.2 ratings
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