Smoked Mackerel, Apple, and Fennel Salad with Seeded Almond Crackers

Name: Smoked Mackerel, Apple, and Fennel Salad with Seeded Almond Crackers
Prep time: 55 min
Cook time: 40 min
Total time: 1 h 35 min
Yield: 2 servings
Cuisine: Scandinavian
Ingredients: 6 ounce smoked mackerel fillet (flaked); 0.5 fennel bulb (small, very thinly sliced); 0.5 tart apple (cored and diced); 1 celery stalk (thinly sliced); 2 tablespoon red onion (finely minced); 2 tablespoon capers (drained); 0.25 cup paleo mayonnaise (made with avocado oil); 1 tablespoon lemon juice; 1 tablespoon fresh dill (chopped); 0.25 teaspoon black pepper; 1 cup almond flour; 2 tablespoon psyllium husk powder; 2 tablespoon mixed seeds; 0.5 teaspoon kosher salt; 0.75 cup warm water (warm); 2 cup mixed greens; 1 tablespoon olive oil; 1 teaspoon apple cider vinegar

A light and refreshing salad featuring flaky smoked mackerel, crisp apple, delicate fennel, and a zesty lemon-dill dressing, perfectly complemented by homemade crunchy seeded almond crackers.

Prep: 55 min
Cook: 40 min
Total: 1 hr 35 min
Servings: 2
Cuisine: Scandinavian
Difficulty: Hard

Dietary

Gluten-Free
Dairy-Free
Soy-Free
Paleo
Pescatarian
High-Protein
High-Fiber

Ingredients

6 ounce smoked mackerel fillet (flaked)
0.5 fennel bulb (small, very thinly sliced)
0.5 tart apple (cored and diced)
1 celery stalk (thinly sliced)
2 tablespoon red onion (finely minced)
2 tablespoon capers (drained)
0.25 cup paleo mayonnaise (made with avocado oil)
1 tablespoon lemon juice
1 tablespoon fresh dill (chopped)
0.25 teaspoon black pepper
1 cup almond flour
2 tablespoon psyllium husk powder
2 tablespoon mixed seeds
0.5 teaspoon kosher salt
0.75 cup warm water (warm)
2 cup mixed greens
1 tablespoon olive oil
1 teaspoon apple cider vinegar

Instructions

Preheat oven to 300°F (150°C). Line a large baking sheet with parchment paper.
For the almond crackers: In a medium bowl, whisk together almond flour, psyllium husk powder, mixed seeds, and 1/4 teaspoon kosher salt. Add warm water and mix with a spoon until a thick dough forms. Let it sit for 5 minutes to allow the psyllium husk to absorb the water.
Place the dough between two sheets of parchment paper. Roll out as thinly as possible (about 1/16-inch thick) using a rolling pin. Remove the top layer of parchment. Use a pizza cutter or knife to score the dough into desired cracker shapes (squares or rectangles).
Transfer the parchment paper with the dough to the baking sheet. Bake for 30 to 40 minutes, or until the crackers are golden brown and crisp. Check frequently during the last 10 minutes to prevent burning. Let cool completely on a wire rack; they will crisp up more as they cool.
While crackers bake, prepare the mackerel salad. In a medium bowl, gently combine the flaked smoked mackerel fillets, very thinly sliced fennel bulb, diced tart apple, thinly sliced celery stalk, finely minced red onion, and drained capers.
In a small separate bowl, whisk together the paleo mayonnaise, lemon juice, chopped fresh dill, and black pepper. Pour the dressing over the mackerel mixture and gently fold until everything is well combined. Taste and adjust seasoning as needed.
For the simple green salad, combine mixed greens, 1 tablespoon olive oil, 1 teaspoon apple cider vinegar, and a pinch of kosher salt and black pepper. Toss gently.
Serve the Smoked Mackerel, Apple, and Fennel Salad alongside the homemade Seeded Almond Crackers and the mixed green salad.

Notes

Ensure crackers are completely cooled for maximum crispness. A mandoline can help get very thin slices of fennel for the salad.

Nutrition (per serving)

Calories: 700
Protein: 38.5 g
Carbohydrates: 32.1 g
Fat: 50.9 g
Fiber: 15.3 g
Sodium: 1400 mg
Saturated Fat: 9.2 g
Sugar: 12.1 g
Cholesterol: 65 mg