Smoked mackerel with spiced rhubarb relish

Instructions

1. 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.
2. 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.