Smoked mackerel with blood orange and fennel recipe – a delicious recipe with mackerel, oranges, fennel, pomegranate, red chicory, lemon. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Place some oak chips or tea leaves in the bottom of a steamer and place on the heat.
2
Wait until it is smoking and then place the mackerel fillets on an oiled tray in the steamer.
3
Cover and take off the heat.
4
Leave for 3-4 minutes.
5
To make the salad, segment the oranges into a bowl, finely slice the fennel and chicory and add to the oranges.
6
Halve the pomegranate and gently tap the pomegranate with a rolling pin over the bowl.
7
Add lemon juice, olive oil and season to taste.
8
To make the vinaigrette, put the pomegranate seeds in a blender and pulse, strain into a saucepan and reduce for 5min until syrupy, add lemon juice and a drizzle of olive oil.
9
To serve, lightly pan fry the smoked mackerel fillets skin side up for 1 minute.
10
Serve on top of the salad with a drizzle of the vinaigrette.
259
kcal
Calories
25
g
Fat
11
g
Carbs
1
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 10 ingredients. The key ingredients include: 4 fillets of mackerel, 2 blood oranges, 1 fennel bulb, 1 pomegranate, and more.
Yes, Smoked mackerel with blood orange and fennel recipe falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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