Smoked mackerel, fennel & chickpea salad with horseradish & yogurt dressing


Preparation info

  • Difficulty


  • Serves


Appears in

The Ginger & White Cookbook

The Ginger & White Cookbook

By Tonia George

Published 2014

  • About

Here’s a summery salad that could be served as a smart starter, too. Come wintertime, we warm it up by roasting the fennel until it’s slightly frazzled and add some Slow-roasted Tomatoes, too. The chickpeas can be swapped for any pulse you like, or even some couscous dressed in lemon and olive oil. Similarly, use any other salad leaves in place of the baby gem.


  • 300 g smoked mackerel fillet, skinned and boned
  • 4 baby gem lettuce, halved
  • 400 g can chickpeas, rinsed and drained
  • 4 tbsp olive oil
  • salt and pepper
  • 1 fennel bulb, trimmed
  • 100 g cherry tomatoes, halved
  • bunch of spring onions, sliced
  • juice of ½ lemon

For the yogurt & horseradish dressing

  • 200 ml plain yogurt
  • 40 ml extra virgin olive oil
  • 30 ml lemon juice
  • 2 tsp hot horseradish sauce


To make the Yogurt & Horseradish dressing, whisk all the ingredients together in a bowl.

Flake the mackerel into bite-sized pieces. Cut each lettuce half into 4 wedges.

Put the chickpeas into a bowl and mix with half the olive oil plus some salt and pepper.

Finely slice the fennel and place it in a bowl with the tomatoes and spring onions. Add the remaining olive oil, the lemon juice, extra salt and pepper and toss well.

Layer the lettuce and chickpeas in a shallow serving bowl with the dressed fennel, tomatoes and spring onions. Scatter the smoked mackerel on top and drizzle the 4 salads with half the dressing, serving the extra on the side.