Burnt mackerel with cucumber, rhubarb & pink fir potatoes

by Emily Lampson

A light dish for cold days


200g pink fir apple potatoes
2 sticks of forced rhubarb
1 orange (or 80ml orange juice)
1 tbsp demerara sugar
½ cucumber
1 tbsp cold pressed olive oil
Sea salt
A squeeze of lemon juice (optional)
4 mackerel fillets
2 sprigs of dill


First, prepare the salad garnish. Place the potatoes in a pan of salted water and simmer until tender. Drain off and set aside to cool. Once cool, cut into 1cm pieces.

For the rhubarb, cut into 1cm pieces. Juice the orange and place in a saucepan with the sugar and half a cup of water. Bring to the boil and simmer for 2 mins. Drop in the rhubarb, place a lid on the pan and turn off immediately.

Cut the cucumber in half lengthways, then use a spoon to take out the seeds. Cut in half again lengthways and chop into 1cm pieces, similar to the rhubarb. Strain off the rhubarb keeping the syrup.

Add the oil to the syrup and season with some sea salt and fresh ground pepper to make a dressing. If preferred, you can add a squeeze of fresh lemon juice.

Check the mackerel for any pin bones. Place the mackerel on an oven tray and using a blow torch, ‘cook’ the mackerel until crisp and blackened. There is no need to turn the fish over.

Mix the cucumber, potatoes and rhubarb together. Roughly chop the dill and add to the salad and dress with the sauce. Serve with the mackerel.

Recipe: Emily Lampson