Fennel and Apple Salad with Smoked Mackerel


Smoked mackerel is a delicious deep flavor that can be used in bringing freshness to salads. the fennel that is hardy and delicious is an ideal choice to pair with mackerel's rich flavor than a sluggish lettuce. A lot of people don't know that fennel, when raw, is a tangy anise taste and a deliciously crunchy texture that makes it an excellent salad ingredient and one that stands against the most robust ingredients. To make it even more green it was suggested to supplement the thinly cut fennel with the peppery watercress, as well as Granny Smith apples gave it a sweet taste and added crunch. A simple lemon-oil-based vinaigrette containing fresh tarragon shallots, and sweet whole grain mustard complemented each ingredient.

Serving: 4

3 tablespoons lemon juice
1 tablespoon whole-grain mustard
1 small shallot, minced
2 teaspoons minced fresh tarragon, divided
½ teaspoon table salt
¼ teaspoon pepper
¼ cup extra-virgin olive oil
5 ounces (5 cups) watercress
2 Granny Smith apples, peeled, cored, and cut into 3-inch-long matchsticks
1 fennel bulb, stalks discarded, bulb halved, cored, and sliced thin
6 ounces hot-smoked mackerel, skin and pin bones removed, flaked

1. Whisk lemon juice with mustard, shallots, 1 teaspoon tarragon, salt and pepper in a large bowl. While constantly whisking then slowly drip in the oil till it is all combined. Add the apples, watercress and fennel. Gently toss until coated. Add salt and pepper as desired.

2. Divide the salad equally among the individual serving dishes. Top with mackerel smoked, then sprinkle with the remaining 1 teaspoon of tarragon. Serve immediately.

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