Roasted Mackerel & Rhubarb Salad
A fresh vibrant dish that makes the most of the spring abundance.
Rhubarb and mackerel go incredibly well together with the sharp sourness of the rhubarb making the perfect contrast to the oily rich taste of the mackerel fillets.
This dish is perfect for a simple yet beautiful supper .
To make this recipe you will need:
From your Cornish Food Box & store cupboard
- 500g salad potatoes, halved or quartered
- 4 Mackerel Fillets
- 250g rhubarb, cut into 2cm pieces1 tbsp sunflower oil, plus 2 tsp for the fish
- Half a small red onion peeled, finely chopped
- Small bunch coriander leaves, chopped
- Watercress to serve
- 1 tbsp clear honey
- 8cm piece cucumber
- Half teaspoon freshly ground black pepper
- Zest of 1 small orange
- 1 red chilli, de-seeded and finely chopped
- Creamed horseradish to serve
And here’s how to make it…
1. Pre-heat the oven to 190°C. Boil the potatoes in salted water for 5 minutes.
2. Drain the potatoes, put in a roasting tin and toss in 1 tablespoon of the oil. Cook in the top of the oven for 40 minutes until cooked through and golden.
3. Put the mackerel in a roasting tin in a single layer and brush with oil. Cover with foil and bake for 25 minutes. Drain off any juices.
4. Mix the rhubarb with the orange, black pepper, chilli, honey and a drizzle of oil. Roast in the oven for 8-10mins until just tender. Reserve the juices to drizzle over.
5. Halve the cucumber lengthways, scoop out the seeds, and cut into small cubes. Add to the chopped onion and coriander.
6. Serve the mackerel, with the potatoes and rhubarb alongside the watercress and cucumber salad.
Serve with some creamed horseradish.
