Warm Lobster Mackerel Salad with Pickled Turnip and Rhubarb - James Martin Chef

Ingredients

• 2 tablespoons cider vinegar
• 2 tablespoons caster (superfine) sugar
• 1 teaspoon salt
• 4 red turnips or radishes, sliced very thinly (preferably with a mandolin)
• 3 x 20cm (8in) sticks of young rhubarb, cut on the diagonal into 2cm (3/4 in) pieces
• Sea salt and freshly ground pepper
• 1 cooked lobster, meat removed from the shell
• 1 tablespoon micro salad leaves
• A few leaves of hyssop (optional)
• 1 tablespoon olive oil
• 1 tablespoon butter
• 150g (5 ¼ oz) mackerel, filleted and pin-boned
• 1 small shallot
• ¼ apple, thinly sliced and chopped into julienne strips
• 1 large egg yolk
• 1 teaspoon Dijon Mustard
• 100ml (1/2 cup) light olive oil
• ½ lemon, juiced