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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

Shelina Permalloo


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.

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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

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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

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