Insalata di sgombro affumicato con arance e finocchi
Smoked Mackerel, Orange & Fennel Salad

About This Recipe

Are you looking for a delicious mackerel recipe with a difference? If you are, you’ve found it! Here’s my smoked mackerel, orange & fennel salad for you to enjoy.

Oranges go perfectly with smoked mackerel, particularly the red oranges that are so abundant in Sicily. Orange and fennel are a popular combination in Sicilian cuisine, especially in the city of Palermo, and with the addition of this seductively rich-tasting fish this salad becomes the star of any antipasti table.

TwitterFacebook

6

Serves

12

Ingredients

Mackerel

Main Ingredient

Fish Recipes, Salads

Type

Ingredients

For the salad

  • 3 Oranges, preferably red or blood oranges)
  • 1 Fennel bulb, cored & thinly sliced
  • 1 Red onion, peeled & thinly sliced
  • 30g Black olives, pitted & halved
  • 2 Celery sticks, thinly sliced
  • 30g Pine nuts
  • 2 (around 200g in total) Smoked mackerel fillets, skinned
  • To taste Freshly ground black pepper

For the dressing

  • 2 tablespoons Red wine vinegar
  • 1 tablespoon Runny honey
  • 6 tablespoons Extra virgin olive oil
  • To taste Salt

Weight Converter

Found in This Book

Feast your eyes on the finest smoked mackerel, orange & fennel salad! It’s straightforward and fun to make this great dish. Simply follow the instructions below and get the perfect result.

Step By Step

  1. First peel and segment the oranges. Using a sharp knife, cut off about 1-2cm from the top and bottom of the fruit. Place the fruit on one of its flat ends and cut down to remove the skin and white pith. Rotate and repeat, working your way around the fruit until the flesh is completely exposed.
  2. Working over a large bowl, cut between the flesh and the white membrane to free the segments. Discard the membrane and put the segments into the bowl (the bowl should also catch the juice).
  3. Add the fennel, onion, olives, celery and pine nuts to the bowl with the orange segments and juice. Stir carefully to combine.
  4. To make the dressing, put the vinegar and honey in a small bowl. Gradually add the oil, whisking vigorously as you go, and season with salt.
  5. Pour the dressing over the salad (reserving 1 tablespoon for drizzling) and gently toss all the salad ingredients together.
  6. Break the mackerel into bite-sized pieces and scatter over the top of the salad. Sprinkle with black pepper and drizzle over the remaining dressing.

Once you’re done, simply sit back and enjoy your smoked mackerel, orange & fennel salad and don’t forget to check out other great authentic Italian recipes including great antipasti recipes, Italian pasta recipes, Italian soup recipes, Italian beef dishes and authentic pizza recipes.

Previous Recipe

Rolled Aubergines Stuffed wth Raisins, Capers & Walnuts

View Recipe

Next Recipe

Chargrilled Sardines With Caper & Parsley Vinaigrette

View Recipe

Discuss This Recipe

More RecipesGet Inspired

Linguine Vongole e Vino BiancoLinguine with Clams and White Wine

I absolutely love this recipe, so much so I would say it’s my favourite in this chapter. I lived on freshly landed seafood when I was a young boy and miss it hugely.  This was, and still is, number one for me. It’s so easy and yet you really feel that you have been spoiled when someone makes it for you. Please be careful when making the sauce and ensure that you do not stir the clams too vigorously...

4

Serves

9

Ingredients

Clams

Main Ingredient
View Recipe

Torrone sardoSardinian Nougat

Nougat is sold in the street markets in most towns in Sardinia and the variations on offer are vast. The one I have chosen to feature in this book is the classic and most popular version and, in my opinion, the best. You can store it in an airtight container for up to a week, but don’t put it in the fridge as it will become soft and very sticky.

6

Ingredients
View Recipe

Rigatoni con asparagi, piselli e funghiRigatoni with peas and porcini mushrooms in a creamy asparagus sauce

For anybody who isn’t a big fan of rich tomato sauces this has to be the perfect pasta recipe if you still want bags of flavour on your plate. This dish is so full of fresh ingredients that even though it’s in a creamy sauce it doesn’t feel heavy. I must admit that every time I make this for a vegetarian they utterly love me – so it must be good.

4

Serves

11

Ingredients

Vegetables

Main Ingredient
View Recipe

Involtini di melanzane ripieni di uva passa, capperi e nociRolled Aubergines Stuffed wth Raisins, Capers & Walnuts

Aubergines were introduced to the Mediterranean region by the Arabs in the Middle Ages and Sicilians use them a lot in their cooking. Stuffing sliced aubergines with cheese, breadcrumbs and other goodies is a particularly popular way of serving them. Feel free to be creative with your fillings – this recipe is not about precision. Choose the heaviest aubergines you can find and cut just before...

4

Serves

15

Ingredients

Vegetables

Main Ingredient
View Recipe

Involtini di melanzane ripieni di uva passa, capperi e nociRolled Aubergines With Raisins, Capers & Walnuts

Aubergines were introduced to the Mediterranean region by the Arabs in the Middle Ages and Sicilians use them a lot in their cooking. Stuffing sliced aubergines with cheese, breadcrumbs and other goodies is a particularly popular way of serving them. Feel free to be creative with your fillings – this recipe is not about precision. Choose the heaviest aubergines you can find and cut just before...

4

Serves

15

Ingredients

Vegetables

Main Ingredient
View Recipe

Gnocchetti sardi con vongole, noci, peperoncino e bottargaSardinian Pasta Shells with Clams, Walnuts, Chilli & Bottarga

This recipe is often served on the coast in northern Sardinia and it’s one of my favourites. In fact, I’ve started to make this dish at home at least once a week as I love the flavours so much. Try to get hold of bottarga if you can – it really will enhance the dish – and please don’t be tempted to sprinkle cheese on top, as it will fight with the flavours of the seafood.

4

Serves

10

Ingredients

Clams

Main Ingredient
View Recipe