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Ingredients
Method
- ½ red apple, diced
- ½ fennel bulb, sliced
- 3 clementines, 2 sliced, 1 juiced
- 60g salad leaves
- 5g chopped mint leaves
- 1 tbsp olive oil
- ¼ tsp Dijon mustard
- 120g smoked mackerel, flaked
- Mix the fennel, apple, clementine slices and juice in a bowl, and season liberally. Divide the leaves and most of the mint between 2 plates, then spoon over the apple, clementines and fennel. Reserve the juice.
- Whisk the juice with olive oil and mustard in a small bowl. Top the plates with flaked mackerel, scatter with mint leaves, then drizzle over the dressing to serve.
10 mins
2 serving
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