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 |
Crunchy, sour strands of raw rhubarb give this salad vibrancy with rich smoked fish.
Instructions
| 1. | Put white wine vinegar and raw sugar in a small bowl with 1⁄2 cup water. |
| 2. | Stir to combine, then add half the radishes. |
| 3. | Leave for 20-30 minutes to lightly pickle. |
| 4. | Use a potato peeler to peel rhubarb into long thin strands. |
| 5. | Add fresh radishes, drained pickled radishes, rhubarb and all other salad ingredients into a large bowl and toss to combine. |
| 6. | Season well and serve. |
Recipes, food styling & photography Will Bowman & Jane Lyons
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