Shaved fennel and apple salad with smoked mackerel
I love this salad because it brings together some of my favourite ingredients, with a little unexpected twist from the almonds, which bring welcome crunch and a deep toasted flavour. The recipe comes to me from a friend, Isabelle, who is training to be a chef. This dish makes a wonderful light lunch, but you could also serve it as a starter, or make it part of a larger spread by adding another couple of salads and some warm bread.
See more recipes from Grow Fruit and Vegetables in Pots.
A recipe from Grow Fruit and Vegetables in Pots by Aaron Bertelsen (Phaidon).
Ingredients
Ingredients
For the vinaigrette
Preparation
Method
Step 1
Preheat the oven to 180°C/350°F/Gas Mark 4.
Step 2
Put the almonds into a small roasting pan with the lemon zest and juice. Place in the oven and roast until the nuts are browned, about 10 minutes. Let cool, then coarsely chop.
Step 3
Make the vinaigrette. Whisk together the vinegar, lemon juice, mustard, oil and sugar in a small bowl. Season with salt and pepper, and add a little more lemon juice or mustard, to taste.
Step 4
Put the chopped almonds, fennel, apples, capers, dill and parsley into a bowl. Break up the mackerel fillets into chunks and add to the salad. Pour over the vinaigrette, toss gently and serve.
