Smoked mackerel, fennel and orange quinoa
Serves: 2
Total time: 
Recipe photograph by Toby Scott.
Smoked mackerel, fennel and orange quinoa
Serves: 2
Total time: 
See more recipes
Nutritional information (per serving)
Calories
837Kcal
Fat
58gr
Saturates
9gr
Carbs
46gr
Sugars
11gr
Fibre
10gr
Protein
28gr
Salt
2.2gr
Emma Franklin
Former Assistant Food Editor Emma is a chilli fanatic who grows exotic spices, fruit and vegetables in her urban garden. She loves food from all over the world but her mum's Spaghetti Bolognese is still her desert island dish.
See more of Emma Franklin’s recipes
Emma Franklin
Former Assistant Food Editor Emma is a chilli fanatic who grows exotic spices, fruit and vegetables in her urban garden. She loves food from all over the world but her mum's Spaghetti Bolognese is still her desert island dish.
See more of Emma Franklin’s recipes
Ingredients
- 1 small fennel bulb
- 3 tbsp extra-virgin olive oil
- 1 large orange
- 2 tbsp sherry vinegar
- 1 x 205g pouch Merchant Gourmet ready-to-eat quinoa, grains and red rice mix (or similar)
- ½ small red onion, finely sliced
- 2 smoked mackerel fillets, skin removed, flaked into large chunks
Step by step
- Trim and reserve the fennel fronds. Cut the fennel in half, then cut each half into thin wedges through the root. Heat a splash of oil in a frying pan and fry the fennel with a pinch of salt and pepper on a medium-high heat until slightly softened and just starting to caramelise around the edges.
- Meanwhile, use a sharp knife to remove the peel and pith from the orange, then separate into segments, reserving any juice. Squeeze the pith to get out every drop of juice; transfer the juice to a small bowl or jug and whisk together with the sherry vinegar, olive oil and a pinch of salt.
- Tip the quinoa into a large bowl (you can warm it, according to packet instructions, if you like) and gently toss it together with the fennel, orange, onion, mackerel and the dressing. Divide between 2 plates and scatter with the reserved fennel fronds.
