Smoked mackerel & fennel salad bowls
- Preparation and cooking time
- Prep:
- No cook
- Easy
- Serves 6
Skip to ingredients
Showing items 1 to 3 of 6
- 6 smoked mackerelfillets, skinned and flaked
- 4 tbsp goat’s curdor cream cheese
- small handful hazelnutstoasted
For the salad
- 2 heads fennelfinely sliced
- 2 banana shallotspeeled and sliced
- 2 medium-sized golden beetrootpeeled and coarsely grated
- 1 radicchioshredded
- 6 breakfast radishesfinely sliced
- 1 lemonjuiced
- 2 tsp chopped dill
- 2 tbsp olive oil
Nutrition: Per serving
- kcal660
- fat51g
- saturates14g
- carbs8g
- sugars2g
- fibre4g
- protein40g
- salt3.3g
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.
