Inspired by one of my favourite restaurants in Amsterdam North, Pllek. This special place really is a little gem. Built from old shipping containers, with a huge glass front overlooking the IJ, a little city beach and that raw NDSM feeling around it, it somehow feels like you’ve escaped Amsterdam while still being right in the middle of it. Pllek calls itself an island in the middle of the city, which describes it pretty well.

Apparently, the dream was to create exactly this kind of place: somewhere in the city where you could eat good food, meet people, enjoy music and culture, and get that feeling of freedom you normally have to leave town for. Well… dream accomplished.

I would move mountains to make some time to go get their mackerel salad or sandwich. This is my attempt to mimic the salad and its not disappointing! I forgot about fennel…., but now its back and tastier then ever.

This was also my very first ‘pickled vegetables making’ ever. For that recipe click here. Good to have in your fridge at all times. I personally am not a huge fan of pickled vegetable in general, but learned that it’s something that works well in combination with other ingredients, like for this mackerel salad.

Nourishment

Fiber: medium
Veggie level: high
Keeps you full: definitely
Energy: steady & sharp
Mood: fresh, smoky & zingy

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Ingredients

• 1 medium bulb fennel

• 1 smoked mackerel

• 200gr pickled vegetables

• 150gr of mixed lettuce with rocket

• 1 big tbsp capers

• 2 tbsp creme fraîche

• 1 tbsp dill

• half a lemon

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Directions

• Cut the fennel, take off the bottom and cut in thin slices
• You can either eat it raw or fry it a bit in olive oil. I choose the latter and fry it for about 4 minutes. Season with pepper and salt.
• Fry the (dried) capers in thick layer of olive oil
• Mix creme fraîche with the dill, salt, pepper and a pinch of lemon
• Rocket salad on bottom, add the fennel, drape the mackerel, add the pickeled vegetables, the creme fraîche and to finish add the capers.
• Bon appetit!