Mackerel and rhubarb potato salad

Step by Step

Step 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.

Step 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.

Step 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.