
Smoked mackerel & fennel salad bowls
- Preparation and cooking time
- Prep:
- No cook
- Easy
- Serves 6
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.