Smoked Mackerel and Beetroot with Creamy Fennel & Lemon Dressing

At the end of the day and a strangely inspiring team meeting , I walked back to the train station along the river in Taunton talking to the wild bunny rabbits and buttercups, clip clopping along in in my new Mary-Janes. I was

Close to the train station I happened upon a whole tonne of fennel growing wild stuffing it into my backpack and determined to use it this evening lest it suffer the wild garlic fate. I have used fennel before with smoked mackerel its a delicious combination , from experience smoked fish goes well with beetroot so this salad was a bit of a throw together great colour combinations and a taste to match.

Smoked Mackerel and Beetroot with Creamy Fennel & Lemon Dressing

2 small Fresh Beetroot
50g of Smoked Mackerel divide into rough chunks

Creamy Fennel Dressing

3 tbsp fresh fennel finely chopped
1 tbsp of low fat soft cheese
1 lemon squeezed
Ground Black Pepper

1. Simmer the beetroot in boiling water for 40 minutes
2. Immerse the beetroot in a bowl of cold water , the skin should easily slough off if you squeeze them
3. Roughly chop the beetroot and toss in half the lemon juice
4. Mix together the soft cheese and fennel with the remaining half of the lemon juice
5. Serve equal amounts of beetroot and mackerel in a bowl drizzle over the creamy fennel & lemon dressing