Mackerel and rhubarb potato salad

Mackerel and rhubarb potato salad

Rhubarb isn’t just for crumble! In fact, it makes the perfect partner to cut through this rich, oily fish

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Low in saturated fat1 of your 5 a day
  • Serves2
  • CourseLunch
  • Prepare15 mins
  • Cook-
  • Total time35 mins

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.


  • 300g Jersey royal or baby new potatoes
  • 150g rhubarb, cut into 3cm pieces
  • 2 tsp light brown soft sugar
  • ¼ orange, zest and juice
  • 1 tsp olive oil, plus extra for greasing
  • 2 fillets
  • 1 tbsp reduced fat soured cream
  • 2 tsp low fat mayonnaise
  • 5g leaves only, plus extra leaves, plus extra leaves to serve
  • 90g wild rocket
  • 10g toasted flaked almonds


  1. Preheat the oven to 200ºC, gas mark 6. Cook the potatoes in boiling water for 12-15 minutes, until tender. Arrange the rhubarb in a single layer on a small baking tray and sprinkle over the sugar, orange zest and juice and olive oil. Roast for 10 minutes, or until tender but still holding its shape. Transfer to a plate to cool, reserving the juices.

  2. Preheat the grill to high. Season the flesh of the mackerel and place, skin-side up, on a greased baking tray. Grill for 5 minutes, or until opaque, cooked through and it flakes easily with a fork. Once the potatoes are tender, drain and leave to steam dry for a few minutes, then halve or quarter any large ones.

  3. Stir the rhubarb roasting juices, soured cream, mayonnaise and tarragon together in a mixing bowl. Season. Add the potatoes to the bowl and combine with the dressing. Divide the rocket between 2 plates, then top with the dressed potatoes. Flake over the mackerel (discard the skin) and garnish with the rhubarb, extra tarragon leaves and the almonds.

Cook’s tip

To prepare rhubarb for sweet dishes, use the same method above but double the sugar. Store in the fridge to enjoy with yogurt, granola and a drizzle of honey.


Typical values per serving when made using specific products in recipe


1,742kJ/ 417kcals



Saturated Fat












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