Email the ingredients

Please enter a valid email address
Terms of Use. We will send you an email containing the ingredients list and method for this recipe as well as a link to access it on Tesco Real Food. This service involves no registration or subscription.
You should receive an email shortly.
Add this recipe to your binder

Please log in to add this recipe

This recipe is in your binder

Go to binder
Share this recipe

Smoked mackerel and roasted fennel pasta salad recipe

0 ratings

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

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.
Meanwhile, boil the pasta to pack instructions; drain well and set aside.
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).
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