Peppered Smoked Mackerel, Fennel and Beetroot

Name: Peppered Smoked Mackerel, Fennel and Beetroot
Yield: Serves 4 as a starter or light meal
Ingredients: frisée (curly endive) 2 good handfuls; sea salt flakes to taste; uncooked beetroot 2 small, peeled and coarsely grated; peppered mackerel fillets 3, skinned and broken into chunks; black peppercorns ¾ tsp, cracked; baby spinach 2 good handfuls; fennel bulbs 2 small, with fronds; fennel seeds ¾ tsp, crushed; lemon juice; extra-virgin olive oil

Preparation info

Serves
4
as a starter or light meal

Difficulty
Easy

Appears in

Pepper

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.

Ingredients

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

Fish course
Starter
Pescatarian
Gluten-free
Spicy

Method

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