Warm Rhubarb and Smoked Mackerel Salad

Recipe by Neil Rusbridger, Head of Catering at Parham Course: Mouthwatering Meals, Recipes

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories

300

kcal

We are lucky enough to have Parham in West Sussex – it’s a spectacular Elizabethan House with amazing gardens. Although closed due to the pandemic, they are highlighting seasonal recipes – this zingy salad recipe is one of them. It is gluten free and healthy, coming in at about 300 calories and will help those suffering from diabetes.

Ingredients

400g rhubarb, trimmed and cut into 3cm lengths
½ tsp allspice
½ tsp freshly ground black pepper
½ orange, zested and juiced
1 tsp light brown sugar
1 tbsp olive oil
80g of mixed watercress, spinach and rocket leaves
½ cucumber, diced
250g smoked mackerel, skin removed, flaked into pieces
For the dressing: 100g half-fat crème fraîche and 1 tbsp creamed horseradish (or fresh if possible)
To serve: pickled ginger (optional)

Directions

Preheat oven to gas 4, 180°C, fan 160°C. Put the rhubarb in a roasting tin with the allspice, pepper, orange zest and juice, sugar and oil. Mix well. Roast for 10-12 mins, until the rhubarb is just tender but still holds its shape. Remove and cool.
Whisk the dressing ingredients with 1 tbsp water and any extra juices from the cooked rhubarb tray.
Divide the salad leaves, cucumber, mackerel and roasted rhubarb between 4 plates and drizzle over the dressing. Serve with the pickled ginger.

Cook’s Tip

If you are lucky enough to be able to get fresh mackerel, then simply pan fry the fillets instead. Young rhubarb can be cut into small matchsticks, and added to some sliced fennel and radish. Toss in some lemon juice and olive oil (add sugar to taste) to make a quick and vibrant slaw.

Reproduced by kind permission of Lady Emma Barnard.