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Warm rhubarb and mackerel salad recipe
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12 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
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
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Energy
1260kj
303kcal
15%
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Fat
25g
36%
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Saturates
7g
34%
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Sugars
4g
5%
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Salt
1.2g
20%
of the reference intake
Carbohydrate 5.9g
Protein 13.6g
Fibre 3.1g
Method
- 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.
- Whisk the dressing ingredients with 1 tbsp water and any extra juices from the cooked rhubarb tray.
- 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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