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Smoked mackerel with grilled fennel and crispy chickpeas

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5 from 1 vote
Prep Time 15 mins
Cook Time 15 mins
Course Plat principal
Cuisine German
Servings 2


  • 2 smoked mackerel fillets
  • 1 fennel
  • 1 small can of chickpeas
  • 1 tbsp green peppercorn
  • 1 tbsp caper

For the sauce

  • 1 lime juice
  • 3 tbsp olive oil
  • Salt & pepper


  • Cut the fennel in thin slices.
  • Drain the chickpeas.
  • Place the fennel and chickpeas on a baking tray. Add the green pepper corns and capers.
  • Add one tbsp of olive oil, season with salt and pepper. Bake for 10-15 min (200 °C)
  • Remove from the oven and let cool down for a few minutes.
  • Mix all ingredients of the sauce together. Add it to the fennel and chickpea salad.
  • Serve with the mackerel fillets on top.


  • Keep the aquafaba, which is the liquid inside the can, for another recipe like a vegan mousse au chocolat!
Tried this recipe?Tag @la.cuisine.de.geraldine on Instagram and let me know how it was!