RHUBARB, RADISH, ORANGE & SMOKED MACKEREL SALAD
WILL BOWMAN & JANE LYONS
![](https://www.cuisine.co.nz/wp-content/uploads/2019/08/Cuisine-Magazine-Recipe-Rhubarb-Radish-Orange-Smoke-Mackerel-Salad-1-754x1024.jpg)
Serves
4Preparation
40 minsIngredients
3 tablespoons white wine vinegar | |
1 tablespoon raw sugar | |
3 radishes, thinly sliced | |
3-4 medium stalks rhubarb (approx 10-15cm length) | |
2 tablespoons toasted fennel seeds | |
3 tablespoons olive oil | |
zest and juice of 1 orange | |
2 oranges, peeled and thinly sliced | |
250g smoked fish fillets (we suggest blue mackerel (purse seine)), torn into small pieces |
Crunchy, sour strands of raw rhubarb give this salad vibrancy with rich smoked fish.
Instructions
1. | Put white wine vinegar and raw sugar in a small bowl with 1⁄2 cup water. |
2. | Stir to combine, then add half the radishes. |
3. | Leave for 20-30 minutes to lightly pickle. |
4. | Use a potato peeler to peel rhubarb into long thin strands. |
5. | Add fresh radishes, drained pickled radishes, rhubarb and all other salad ingredients into a large bowl and toss to combine. |
6. | Season well and serve. |
Recipes, food styling & photography Will Bowman & Jane Lyons
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