Peppered Smoked Mackerel, Fennel and Beetroot

Preparation info
  • Serves


    as a starter or light meal
    • Difficulty


Appears in

By Christine McFadden

Published 2008

  • About

A tasty combination of pungent, salty, lemony and sweet – peppery smoked mackerel, crunchy fresh-tasting fennel and sweet grated beetroot. I’ve spiked the beetroot with fennel seeds and cracked black pepper to tame its slightly overpowering flavour.


  • uncooked beetroot 2 small, peeled and coarsely grated
  • black peppercorns ¾ tsp, cracked


Toss the grated beetroot with the peppercorns, fennel seeds, some crumbled sea salt flakes, a tablespoon of olive oil and a squeeze of lemon juice. Leave this to develop its flavours while you prepare the rest of the salad.

Trim the fennel bulbs, leaving most of the root attached and reserving the feathery fronds. (Use the tough outer parts for soup or stock.) Slice the bulbs from top t