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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
Low in saturated fat
1 of your 5 a day
Serves2
CourseLunch
Prepare15 mins
Cook-
Total time35 mins
Ingredients
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
Method
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.
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.
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.
