Smoked mackerel & fennel salad bowls

• 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