Flaked Mackerel with Lemon and Fennel
Taking less than 10 minutes to prepare, this vibrant salad makes for a delicious light meal. Mix delicate flaked mackerel with sliced lemon, fennel and Dijon.
From the book
The Sunshine Diet
Delicious recipes celebrating nutritious feel-good food
Simple yet exciting dishes for busy weeknights
Inventive guilt-free treats
Introduction
This stunningly simple recipe takes less than 10 minutes to prepare. It’s a really refreshing and robust salad, perfect served as a light meal for a get-together.
Ingredients
| 4 | smoked mackerel fillets |
| 2 tbsp | white wine vinegar |
| 2 tbsp | Dijon mustard |
| 1 tbsp | rapeseed oil |
| 150g | baby salad leaves, or iceberg lettuce, thinly shredded |
| 1 | lemon, thinly sliced using a mandolin |
| 1 | small fennel bulb, thinly sliced using a mandolin |
| A handful | of freshly chopped dill |
| A handful | of (drained) capers, coarsely chopped |
Method
Take the mackerel fillets and peel away and discard the skin. Flake the mackerel flesh and leave to one side.
Put the vinegar, mustard and oil into a clean jam jar and give it a good shake until the dressing is emulsified.
Put all the remaining ingredients into a bowl along with the flaked mackerel and mix carefully by hand. Drizzle over the dressing, toss gently to mix and serve.
Per serving: Calories 328kcal, Fat 27g, Sugar 3g
