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.


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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