Warm rhubarb and mackerel salad recipe
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- Serves 4
- 15 mins to prepare and 10 mins to cook
- 303 calories / serving
- Gluten-free
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
Ready to shop?
Shop ingredientsEach serving contains
- Energy
- 1260kJ 303.0kcal
- Fat
- 25g
- Saturates
- 7g
- Salt
- 1.2g
- Sugars
- 4g
of the Reference intake
Carbohydrate 5.9gProtein 13.6gFibre 3.1g
Shop your ingredients
Sign in to see your total price and explore available product swaps.
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.
- See more Salad recipes
