Insalata di sgombro affumicato con arance e finocchi
Smoked Mackerel, Orange & Fennel Salad

About This Recipe

Are you looking for a delicious mackerel recipe with a difference? If you are, you’ve found it! Here’s my smoked mackerel, orange & fennel salad for you to enjoy.

Oranges go perfectly with smoked mackerel, particularly the red oranges that are so abundant in Sicily. Orange and fennel are a popular combination in Sicilian cuisine, especially in the city of Palermo, and with the addition of this seductively rich-tasting fish this salad becomes the star of any antipasti table.

TwitterFacebook

6

Serves

12

Ingredients

Mackerel

Main Ingredient

Fish Recipes, Salads

Type

Ingredients

For the salad

  • 3 Oranges, preferably red or blood oranges)
  • 1 Fennel bulb, cored & thinly sliced
  • 1 Red onion, peeled & thinly sliced
  • 30g Black olives, pitted & halved
  • 2 Celery sticks, thinly sliced
  • 30g Pine nuts
  • 2 (around 200g in total) Smoked mackerel fillets, skinned
  • To taste Freshly ground black pepper

For the dressing

  • 2 tablespoons Red wine vinegar
  • 1 tablespoon Runny honey
  • 6 tablespoons Extra virgin olive oil
  • To taste Salt

Weight Converter

Found in This Book

Feast your eyes on the finest smoked mackerel, orange & fennel salad! It’s straightforward and fun to make this great dish. Simply follow the instructions below and get the perfect result.

Step By Step

  1. First peel and segment the oranges. Using a sharp knife, cut off about 1-2cm from the top and bottom of the fruit. Place the fruit on one of its flat ends and cut down to remove the skin and white pith. Rotate and repeat, working your way around the fruit until the flesh is completely exposed.
  2. Working over a large bowl, cut between the flesh and the white membrane to free the segments. Discard the membrane and put the segments into the bowl (the bowl should also catch the juice).
  3. Add the fennel, onion, olives, celery and pine nuts to the bowl with the orange segments and juice. Stir carefully to combine.
  4. To make the dressing, put the vinegar and honey in a small bowl. Gradually add the oil, whisking vigorously as you go, and season with salt.
  5. Pour the dressing over the salad (reserving 1 tablespoon for drizzling) and gently toss all the salad ingredients together.
  6. Break the mackerel into bite-sized pieces and scatter over the top of the salad. Sprinkle with black pepper and drizzle over the remaining dressing.

Once you’re done, simply sit back and enjoy your smoked mackerel, orange & fennel salad and don’t forget to check out other great authentic Italian recipes including great antipasti recipes, Italian pasta recipes, Italian soup recipes, Italian beef dishes and authentic pizza recipes.

Previous Recipe

Rolled Aubergines Stuffed wth Raisins, Capers & Walnuts

View Recipe

Next Recipe

Chargrilled Sardines With Caper & Parsley Vinaigrette

View Recipe

Discuss This Recipe

More RecipesGet Inspired

Pizza FiorentinaPizza with Mozzarella, Spinach, Egg & Parmesan

The Fiorentina is a firm favourite in the D’Acampo house, and always creates arguments over who gets the last piece. (My eldest son Luciano normally wins.) It’s the healthiest pizza you can find, and this true classic from Florence is a great way of getting the whole family eating their greens.

9

Ingredients
View Recipe

Gnocchetti sardi con vongole, noci, peperoncino e bottargaSardinian Pasta Shells with Clams, Walnuts, Chilli & Bottarga

This recipe is often served on the coast in northern Sardinia and it’s one of my favourites. In fact, I’ve started to make this dish at home at least once a week as I love the flavours so much. Try to get hold of bottarga if you can – it really will enhance the dish – and please don’t be tempted to sprinkle cheese on top, as it will fight with the flavours of the seafood.

4

Serves

10

Ingredients

Clams

Main Ingredient
View Recipe

Petti di pollo con salsa al Marsala, pomodoro e uva passaChicken Breasts in Marsala & Tomato Sauce with Raisins

When I was filming for the TV series I visited Marco De Bartoli’s vineyard in Samperi, near Marsala – an ancient town on the western edge of Sicily. I spent a wonderful day with his son, Renato De Bartoli, who told me about the history of Marsala wine – its production dates back to 1770, when an Englishman accidentally discovered the local fortified wine and shipped it to England, where it...

6

Serves

12

Ingredients

Chicken

Main Ingredient
View Recipe

Pizza Volante ai SalumiPizza Stuffed with Mascarpone, Salami Milano, Bresaola and Parma Ham

Meat, meat and more meat – I love this pizza. The use of three different hams with cheese is delicious. Making that first cut into the pizza and enjoying all the flavours oozing out is worth any amount of time you spent preparing it. Picture after a hard day’s work eating this dish with a large glass of red wine – it’s the perfect ending to any day. If you prefer, add in mozzarella to get that...

2

Serves

10

Ingredients

Pork

Main Ingredient
View Recipe

Torta di Polenta con Arance e CointreauPolenta Cake with Oranges & Cointreau

This is such a beautiful cake to enjoy in the afternoon with a cup of coffee or tea. Alternatively, serve it with a dollop of mascarpone on the side as a dessert. My kids, however, won’t thank me for this recipe as they think every dessert should be about chocolate! You can substitute the Cointreau with a citrusy Limoncello if you prefer.

8

Serves

11

Ingredients
View Recipe

La Caprese di zia RitaMy Auntie Rita’s Pistachio and Chocolate Cake

Sometimes my Auntie Rita made this cake for me and my sister as an after-school treat. It's great for teatime, perfect as a dessert, and amazing if you have any gluten-free friends coming round.

8

Serves

6

Ingredients

Chocolate

Main Ingredient
View Recipe