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Smoked mackerel, fennel & apple salad
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2½ tbsp extra virgin olive oil
½ unwaxed lemon, zest and 2 tbsp lemon juice
½ tsp clear honey
½ x 20g pack dill, roughly chopped
1 fennel bulb, tough outer layer removed and fronds trimmed
80g pack pea shoots
200g cucumber, thinly sliced
1 Granny Smith apple, halved, cored and finely sliced
210g pack Waitrose Scottish Hot Smoked Mackerel Fillets, skin removed and flaked
1. For the dressing, in a small bowl, whisk together the olive oil, lemon zest and juice, honey and ½ the chopped dill; season and set aside.
2. Halve the fennel bulb, cut out the core, and slice as finely as possible widthways. Arrange on plates with the pea shoots, cucumber and apple.
3. Flake the mackerel fillets over the top, spoon over the dressing and scatter with the remaining dill to serve.
You needn’t throw away the fennel fronds – if you like, you can scatter them over the finished salad.
Typical values per serving:
1 of your 5 a day/gluten free
This recipe was first published in Wed Sep 01 15:03:00 BST 2021.