This piquant rhubarb pickle is the perfect complement to rich, oily mackerel. It is also lovely served alongside creamy soft cheese or smoked fish and will keep happily for a week or so in your fridge. Quick to make and pleasing to the eye, this is a dish The Cookery School often teaches on their Seasonal Dinner Party courses.
Pan Seared Mackerel With Pickled Rhubarb & Land Cress
- 30 min
(SERVES 4 AS A STARTER)
FOR THE PICKLE
100g cider vinegar
FOR THE MACKEREL SALAD
4 mackerel fillets (pin-bones removed)
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