Smoked mackerel salad with ginger and rhubarb

This makes a lovely salad dish – slightly unusually the smoked mackerel is heated and the skin crispened.  The rhubarb couples terrifically with the mackerel.

Preparation Time: 10 Mins

Cooking Time: 6 Mins

Total Time: 16 Mins

Ingredients

For 4 servings…

  Salt              

120 gms           Rhubarb  - cut into matchstick-sized pieces

50 gms            Ginger  - root, cut into martchstick-sized pieces      

4 fillets            Smoked mackerel     

1 handful         Salad leaves            

  Pepper          

For the dressing

3 tbs               Olive oil    

1 tbs               Vinegar  - cider        

2 tsp               Honey  - runny        

                     Pepper  - freshly ground, black 

                     Salt          

Method

Heat an oven to 190°C.

To cook the rhubarb…

Bring a pan of salted water to the boil, then plunge in the rhubarb.  Leave for 10 seconds, drain and refresh under cold water; pat dry on kitchen towel.

To make the dressing…

Whisk the ingredients together until amalgamated.

To cook the mackerel…

Put the mackerel fillets on a baking tray and then warm in the oven, skin-side up, for 6 minutes, until the skin starts to crisp.

Mix together the ginger and rhubarb, the salad leaves and the dressing.   Season again to taste.

To serve, arrange the salad on plates, place the mackerel on top and drizzle over any remaining

dressing.

Variations

In place of the smoked mackerel, the recipe works with fresh mackerel or other fish such as sardines.

Wine recommendations

A robust white wine.

Conventional

     Côtes du Rhône blanc

Interesting

     Côtes du Luberon blanc

     Riesling

Adventurous

     Fino Sherry