Warm rhubarb and mackerel salad

Warm rhubarb and mackerel salad recipe

2 ratings

This vibrant gluten-free salad is a beautiful combination of flavours and textures. The smoky mackerel flakes make a lovely contrast to the tart stalks of spiced rhubarb and horseradish-flavoured crème fraîche dressing. Add some pickled ginger on the side for a Japanese twist. See method

  • Serves 4
  • 15 mins to prepare and 10 mins to cook
  • 303 calories / serving

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 bag watercress, spinach and rocket salad
  • ½ cucumber, diced
  • 250g smoked mackerel, skin removed, flaked into pieces
  • pickled ginger, to serve

For the dressing

  • 100g half-fat crème fraîche
  • 1 tbsp creamed horseradish

Each serving contains

  • Energy

    1260kj
    303kcal
    15%
  • Fat

    25g 36%
  • Saturates

    7g 34%
  • Sugars

    4g 5%
  • Salt

    1.2g 20%

of the reference intake
Carbohydrate 5.9g Protein 13.6g Fibre 3.1g

Method

  1. 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.
  2. Whisk the dressing ingredients with 1 tbsp water and any extra juices from the cooked rhubarb tray.
  3. Divide the salad leaves, cucumber, mackerel and roasted rhubarb between 4 plates and drizzle over the dressing. Serve with the pickled ginger.

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