Serves 2 | 4 mins cooking | 10 mins preparation
With the fennel and beetroot this is an earthy salad which is made vibrant with the lemon and yoghurt dressing. Mackerel fillets contain lots of beneficial fats. While you can test your knife skills with all the fine chopping I would suggest using a mandolin or the slicing side of a box grater to save yourself time.
Ingredients
- 4 Mackerel fillets
- 1 fennel bulb – quartered and finely sliced
- 1 beetroot – finely sliced
- 100g cucumber – halved and finely sliced
- 1 apple – cored, quartered and finely sliced
- 1tbsp lemon juice – plus lemon wedges to serve
- 100g full fat yoghurt
- small pack of dill
Method
- Remove any pin bones from the mackerel fillets
- Rub the mackerel fillets with oil and season with salt and pepper
- Put the fennel, beetroot, cucumber and apple in a bowl, add the lemon juice and yoghurt and mix together well
- Roughly chop the dill, set a little aside for later, scatter the rest over the salad and season with black pepper. Toss together and set a pile of salad in the centre of each plate
- Pan fry the mackerel fillets, over a medium high heat, skin side down for 2 1/2 minutes. Flip over and fry for a further 30 seconds
- Place the fillets on top of the salad and serve with dill fronds on top and lemon wedges
Notes
The next time I make this I think it would benefit from a few very fine slices of a quartered lemon or orange into the salad as well as season the skin side of the mackerel with a little chilli paste.
Ideally you would use raw beetroot for this and would look even better if you mix a couple different brightly coloured varieties but if the shop has run out, like yesterday when I made this, then you can use cooked beetroot
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