Warm rhubarb and mackerel salad

spring salad Sep 8, 2021

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


  • 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


  1. 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.
  2. 1 tbsp water, plus any extra juices from the cooked rhubarb tray, whisk together the dressing ingredients.
  3. Drizzle the dressing over the salad leaves, cucumber, mackerel, and roasted rhubarb on 4 dishes. Serve with pickled ginger on the side.


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