RHUBARB, RADISH, ORANGE & SMOKED MACKEREL SALAD - Cuisine Magazine - From New Zealand to the World

Name: RHUBARB, RADISH, ORANGE & SMOKED MACKEREL SALAD - Cuisine Magazine - From New Zealand to the World
Ingredients: 3 tablespoons white wine vinegar; 1 tablespoon raw sugar; 3 radishes, thinly sliced; 3-4 medium stalks rhubarb (approx 10-15cm length); 2 tablespoons toasted fennel seeds; 3 tablespoons olive oil; zest and juice of 1 orange; 2 oranges, peeled and thinly sliced; 250g smoked fish fillets (we suggest blue mackerel (purse seine)), torn into small pieces

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Crunchy, sour strands of raw rhubarb give this salad vibrancy with rich smoked fish.

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Ingredients

3 tablespoons white wine vinegar
1 tablespoon raw sugar
3 radishes, thinly sliced
3-4 medium stalks rhubarb (approx 10-15cm length)
2 tablespoons toasted fennel seeds
3 tablespoons olive oil
zest and juice of 1 orange
2 oranges, peeled and thinly sliced
250g smoked fish fillets (we suggest blue mackerel (purse seine)), torn into small pieces