Smoked mackerel & fennel salad bowls

• smoked mackerel↗6

  fillets, skinned and flaked

• goat’s curd↗4 tbsp tbsp

  or cream cheese

• hazelnuts↗small handful

  toasted

• fennel↗2 heads heads

  finely sliced

• banana shallots↗2

  peeled and sliced

• medium-sized golden beetroot2

  peeled and coarsely grated

• radicchio↗1

  shredded

• breakfast radishes↗6

  finely sliced

• lemon↗1

  juiced

• chopped dill2 tsp tsp
• olive oil↗2 tbsp tbsp

Step-by-step instructions

1. 1

   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.