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