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