Smoked mackerel & fennel salad bowls
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Smoked mackerel & fennel salad bowls

By Tom Kerridge

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

  • Prep:25 mins
    No cook
  • Serves 6
  • Easy

Nutrition per serving

  • kcal 660
  • fat 51g
  • saturates 14g
  • carbs 8g
  • sugars 2g
  • fibre 4g
  • protein 40g
  • salt 3.3g

Ingredients

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

  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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