Ingredients

6 smoked mackerel
fillets, skinned and flaked
4 tbsp goat’s curd
or cream cheese
small handful hazelnuts
toasted
For the salad
2 heads fennel
finely sliced
2 banana shallots
peeled and sliced
2 medium-sized golden beetroot
peeled and coarsely grated
1 radicchio
shredded
6 breakfast radishes
finely sliced
1 lemon
juiced
2 tsp chopped dill
2 tbsp olive oil

Method
step 1
Tip all of the salad ingredients into a bowl, season with salt and pepper and leave for 20 mins to soften and slightly pickle the veg. Serve in portions piled high, topped with the mackerel, goat’s curd and a sprinkling of hazelnuts.