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Smoked mackerel and roasted fennel pasta salad recipe

Smoked mackerel and roasted fennel pasta salad recipe

1 rating

Created by The Tesco Real Food team

This delicious summery dinner is like a posh tuna pasta salad but instead of tuna we've used smoked mackerel and dressed everything in a lemony, horseradish-spiked crème fraîche dressing. Use up any leftover mackerel for lunch the next day – see recipe, below. See method

  • Serves 2
  • Takes 45 mins
  • 680 calories / serving

Ingredients

  • 1 fennel bulb, trimmed and thickly sliced
  • 1 leek, trimmed and sliced into 1.5cm rounds
  • 2 unpeeled garlic cloves
  • pinch fennel seeds
  • 1 tbsp olive oil
  • 150g fusilli pasta
  • 100ml 50% less fat crème fraîche
  • 1 lemon, zested and juiced
  • 1 tsp Tesco Finest horseradish sauce
  • 10g fresh dill, finely chopped
  • 2 smoked mackerel fillets (from a 280-300g pack), skin and any bones removed
  • 20g watercress
If you don't have any leeks, try using spring or white onions instead

Each serving contains

  • Energy

    2855kj
    680kcal     34%

  • Fat

    30g 42%

  • Saturates

    10g 50%

  • Sugars

    9g 10%

  • Salt

    1.5g 26%

of the reference intake
Carbohydrate 68.4g Protein 30.6g Fibre 9.7g

Method

  1. Preheat the oven to gas 5, 190°C, fan 170°C. Put the fennel (reserving any fronds) in a roasting tin. Toss the leek, garlic cloves and fennel seeds with half the fennel, leaving the rest separate. Drizzle over the oil, mix to coat, then roast for 30-35 mins until tender, stirring halfway and covering with foil if the vegetables start to catch. 
  2. Meanwhile, boil the pasta to pack instructions; drain well and set aside. 
  3. In a bowl, mix the crème fraîche, lemon juice, most of the reserved fennel fronds, horseradish and most of the dill and lemon zest. Squeeze in the roasted garlic flesh, mashing with a fork if needed, then add the roasted fennel and leek (reserving about 85g roasted fennel for the mackerel pâté). 
  4. Flake in the smoked mackerel, add the cooked pasta and watercress and toss to coat. Finish with the remaining dill, lemon zest, fennel fronds and plenty of black pepper to serve.

Tip: Use the leftover roasted fennel for our smoked mackerel pâté with pickled cucumber recipe.

See more Pasta recipes

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