Smoked mackerel & fennel salad bowls

Smoked mackerel & fennel salad bowls
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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


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.

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