This is a beautiful, elegant salad which balances flavours and textures perfectly. Crispy pan-fired mackerel fillets, contrast wonderfully against the sweetness of the pickled rhubarb, which also cuts through the oiliness of the fish. Crisp radicchio, mangetout and radish are dressed with an anchovy salad dressing which works equally brilliantly on a Nicoise style salad.
This recipe uses pickled rhubarb which you will need to have prepped in advance. You can find the recipe for pickled rhubarb here.
If you can’t find radicchio, substitute with equal amounts of Belgian endive, Curly endive, arugula or watercress. Add little boiled new potatoes if you want to make it a little more filling by adding some carbs.