Serves 4-6.
You will need:
5 tablespoons extra-virgin olive oil
2 tablespoons lemon juice
Salt and freshly-ground black pepper
2 fennel bulbs, trimmed and cut lengthways into 3-4mm (¼in) slices
2 apples (unpeeled), quartered, cored and cut into wedges 5mm (¼in-½in) thick
4 smoked mackerel fillets, skin removed and flesh torn into bite-sized chunks
4 handfuls of rocket leaves
First, add the extra-virgin olive oil and the lemon juice to a large bowl. Season with the salt and freshly ground black pepper, then whisk everything together. Next, add in the sliced fennel, the wedges of apple and the chunks of mackerel. Mix together well, then add the rocket leaves and gently toss everything together to dress the leaves. Divide between plates and serve immediately.
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