Smoked fish, fennel, and mango salad

SERVES 4

For the dressing:

1/2 cup extra virgin olive oil

3 tbsp red wine vinegar

2 garlic cloves, finely grated or crushed through a press

pinch of sugar

handful of fresh dill, finely chopped

10oz (300g) smoked mackerel

5½oz (150g) smoked trout

1 fennel bulb, trimmed and peeled into thin strips using a mandoline or vegetable peeler

1 mango, sliced seeds of 1 pomegranate (about ½ cup)

Method:

1 First, make the dressing. Put all the ingredients in a small bowl and whisk together until well blended.

2 Flake the mackerel into bite-size chunks, and slice the trout into chunky strips. Arrange the fish on a platter, top with the fennel and mango slices, and scatter the pomegranate seeds over the top.

3 When ready to serve, drizzle with some of the dressing. Serve with whole wheat or other dark bread.

Variations:

Use raspberry vinegar instead of the red wine vinegar.

Smoked fish, fennel, and mango salad