Smoked mackerel & fennel salad bowls

calcium fennel folate gluten free mackeral mackerel salad street food summer

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

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.