Name: Smoked mackerel with spiced rhubarb relish
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 4 servings
Ingredients: 0.25 individual Cucumber; 100 ml White Wine Vinegar; 0.5 teaspoons Caster Sugar; 1 teaspoons, level Mustard Seeds; 1 pinch Salt; 8 spray(s) Calorie controlled cooking spray; 0.5 small Red onion(s); 200 g Rhubarb; 3 teaspoons Morrisons Red Wine Vinegar; 2 individual Star Anise; 1 tablespoons Light Brown Sugar; 0.5 small Red onion(s); 1 pinch Chilli flakes; 4 fillet(s) Mackerel, smoked; 4 portion(s) Rocket

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Ingredients

Cucumber

¼ individual

White Wine Vinegar

100 ml

Caster Sugar

½ teaspoons

Mustard Seeds

1 teaspoons, level

Salt

1 pinch

Calorie controlled cooking spray

8 spray(s)

Red onion(s)

½ small

Rhubarb

200 g

Morrisons Red Wine Vinegar

3 teaspoons

Star Anise

2 individual

Light Brown Sugar

1 tablespoons

Red onion(s)

½ small

Chilli flakes

1 pinch

Mackerel, smoked

4 fillet(s)

Rocket

4 portion(s)

Instructions

Finely dice a cucumber and put in a bowl. Add the white wine vinegar, caster sugar, mustard seeds and a pinch of salt, stir to combine, then set aside for 20 minutes. Dice the red onion and rhubarb. Mist a pan with cooking spray and cook the onion for 5 minutes. Stir in the rhubarb, red wine vinegar, star anise, sugar and chilli flakes, then cook for 3-4 minutes, until the rhubarb is tender.
Set aside to cool then discard the star anise. Using a slotted spoon, lift the cucumber from its pickling liquid and mix with the rhubarb. Serve the relish with 4 x 65g smoked mackerel fillets and the rocket.

Smoked mackerel with spiced rhubarb relish

Ingredients

Instructions

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