Orange, fennel and mackerel salad
Prep time
Total time
A quick and helthy gluten free salad, perfect after a workout or for a summer party
Recipe type: Gluten Free
Cuisine: Italian
  • 250g smoked mackerel
  • 2 small fennels
  • 2 large oranges
  • balsamic vinegar
  • extra virgin olive oil
  • salt
  • edible flowers (optional)
  1. Cut each fennel in two halves, vertically. Then cut each half in slices perpendicular to the fibres.
  2. Peel the oranges with a knife, to expose the pulp. Cut it first in half, then in slices. If some juice came out, save it for the dressing.
  3. Slightly warm up (e.g. 30s in the microwave) the smoked mackerel. It should not get warm but just get softer due to its fat that is melting.
  4. Mix the orange, the fennel and the mackerel. Season with any orange juice left, few drops of balsamic vinegar and a pinch of salt. Add edible flowers as decoration.
If you are vegetarian, the fennel and orange salad is a flavoursome alternative to this recipe. Just leave out the mackerel and enjoy this simple but wonderful salad.

As the mackerel is a fish rich in fat, I don’t usually add olive oil to season the salad. Only add few drops if the fennels were very large and need some extra seasoning.

I tried this recipe also with smoked salmon, though in my opinion it doesn’t really work as the texture of the smoked salmon is not as flaky and meaty and the salmon gets a bit lost in all the other ingredients.
Recipe by the food journey at