Flaked Mackerel with Lemon and Fennel
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.
|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|
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