Shaved fennel and apple salad with smoked mackerel

Name: Fennel and apple salad with smoked mackerel
Ingredients: 75g whole almonds, with skins on; grated zest and juice of 1 lemon; 2 small fennel bulbs, trimmed and thinly sliced; 2 apples, cored and diced; 1 tablespoon capers, coarsely chopped; 1 bunch dill, coarsely chopped; 1 bunch flat-leaf parsley, coarsely chopped; 175g smoked mackerel fillets; 1 tablespoon (apple) cider vinegar; juice of 1 lemon; 1–2 tablespoons Dijon mustard; 4 tablespoons olive oil; 1⁄4 teaspoon sugar; salt and pepper

Taken from a new cookbook from the gardens at Great Dixter, this salad has texture from crunchy almonds and a sharp dressing to bring it to life

31 October 2025

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Andrew Montgomery

I love this salad because it brings together some of my favourite ingredients, with a little unexpected twist from the almonds, which bring welcome crunch and a deep toasted flavour. The recipe comes to me from a friend, Isabelle, who is training to be a chef. This dish makes a wonderful light lunch, but you could also serve it as a starter, or make it part of a larger spread by adding another couple of salads and some warm bread.

See more recipes from Grow Fruit and Vegetables in Pots.

A recipe from Grow Fruit and Vegetables in Pots by Aaron Bertelsen (Phaidon).

See more recipes from Great Dixter.

Recipe notes