250g smoked mackerel, skin removed, flaked into pieces
pickled ginger, to serve
For the dressing,
100g half-fat crème fraîche
1 tbsp creamed horseradish
Preheat the oven to 180°C (gas 4), 160°C (fan 160°C). Combine the rhubarb, allspice, pepper, orange zest and juice, sugar, and oil in a roasting pan. Mix thoroughly. Roast for 10-12 minutes, or until the rhubarb is just soft but not mushy. Remove and set aside to cool.
1 tbsp water, plus any extra juices from the cooked rhubarb tray, whisk together the dressing ingredients.
Drizzle the dressing over the salad leaves, cucumber, mackerel, and roasted rhubarb on 4 dishes. Serve with pickled ginger on the side.