Sicilian fennel, orange, olive and mackerel salad

Ingredients

For 1 serving

• Fennel180 g
• Orange1
• Canned mackerel100 g
• Black olives6
• Red onion20 g
• Rye bread2
• Extra virgin olive oil6 g
• Black pepperto taste

Contains: gluten, fish,

In season: December – March

Method

1. Remove the tough outer layers of the fennel, halve it and slice it very thinly along with the red onion.
2. Peel the orange with a small knife, removing all the white pith, and cut it into rounds over a plate, catching the juice.
3. Arrange the fennel, onion, orange slices, black olives and the drained mackerel in pieces on the plate.
4. Dress with the oil, the reserved orange juice and some ground black pepper and serve with the rye bread.