A customer of ours gave us this recipe for spring or, with a bit of variation, for any time of the year. Róisín Coleman was so kind to get in contact with us, and we ended up asking for the addictive recipe she was telling us about.
The ingredients can be varied depending on what you find in terms of seasonal vegetables.
1 fennel bulb, finely sliced
optional: 1 raw beetroot, finely sliced or cut into match sticks
olive or rapeseed oil
sea salt & pepper
Rocket leaves or baby leaves or lambs lettuce
2 fillets = 1 pack of Burren Smoked Mackerel
1 orange or blood orange (in season from January to March)
Optional but delicious:
crumbed up goats cheese
a sprinkling of dried or fresh dill
toasted pumpkin seeds
Place a finely sliced fennel bulb over the serving plate (mandolin is best). You could also add some very finely sliced raw beetroot or beetroot match sticks. Pour over a drizzle of oil and a squeeze of lemon juice, sprinkle a bit of sea salt & black pepper over the vegetables.
Toss some leaves of your choice in a dressing made from olive oil, lemon juice, salt, pepper, honey & mustard. Place a mound of leaves in the centre of your serving plate.
Break up two fillets of Burren Smoked Mackerel and place over the greens & vegetables.
Supreme an orange and dress the segments around the salad plate.
Optional but very much recommended:
crumb some goats cheese, add a sprinkling of dried or fresh dill, some toasted pumpkin seeds for crunch & texture and a final drizzle of olive oil.