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Smoked Mackerel, Blueberry, and Fennel Salad

Richard Bewley
Smoked Mackerel and blueberries in the same dish? The combination works surprising well.
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Prep Time 20 mins
Cook Time 20 mins
Total Time 40 mins
Course Main
Cuisine European
Servings 2

Ingredients
  

  • 1 tbsp fresh dill finely chopped
  • 1 x tbsp white wine vinegar
  • 2 x tbsp olive oil
  • 1 x tsp Dijon mustard
  • 1 x tsp liquid honey
  • 8 x small new potatoes
  • 2 x smoked mackerel fillets skinned and diagonally sliced
  • 1 x large handful salad leaves (or shredded cos lettuce, rocket etc)
  • 1 x chicory bulb finely julienned
  • 1/2 fennel bulb finely julienned
  • 1/2 avocado pear peeled and sliced diagonally
  • 1/2 red onion cut vertically, then thinly sliced into semi-circles
  • 1/2 cup blueberries
  • 2 x slices lemon and fresh dill leaves to garnish
  • black pepper to taste

Instructions
 

  • First, cook the potatoes. This is the only cooking required. Either boil in slightly salted water, or steam for approximately 14-20 minutes. I prefer them to have a slightly firmer texture. Once cooked, allow to cool but allow a little heat to remain.
  • Meanwhile, put the chopped dill in a small bowl or ramekin, and our over the wine vinegar. Mix through so that the vinegar starts to infuse the flavour of the dill. Then, add the honey, mustard, and olive oil, season to taste and mix well (I use a mini whisk). Set aside.
  • Now, salad assembly begins. The amount of effort you want to put into this is totally up to you.
  • Add the salad leaves to the bottom of a large salad bowl. Then, distribute evenly the julienned chicory, fennel, and sliced red onion.
  • Next, slice the potatoes in half, and place evenly. Then, take the avocado slices, and carefully place between the potatoes.
  • Then, sprinkle the blueberries on top as evenly as possible.
  • Carefully, take the smoked mackerel slices (as they have been skinned, they'll be quite delicate) and lay in spoke formation so that they join in the centre. Then, add the lemon slices and dill in the centre to garnish.
  • Finally, drizzle the dressing over the salad.
  • Grind black pepper over the salad to taste.

Notes

If not a fan of fish, why not try something else such as smoked duck breast, smoked chicken or smoked turkey?
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