This might initially sound like a strange pairing but mackerel and gooseberries are a bit of a classic (or so I hear) and so the tartness of the rhubarb works in the same way.
Mackerel, rhubarb and new potato salad
1 tsp sugar
1 tbsp olive oil
8 new potatoes
2 handfuls walnuts
1 fillet of smoked mackerel, per person, flaked
2 large handfuls lambs lettuce
4 tbsp crème fraiche or quark
Zest of 1 orange
Extra virgin olive oil, for drizzling
Flakey sea salt
Cracked black pepper
Wash and trim the rhubarb, then cut into pieces about an inch long. Put them in a baking dish with the sugar and olive oil. Roast in the oven at 180oC (fan oven) for about 15 minutes until soft but holding their shape.
Boil the potatoes until you can poke through them with a fork, then drain. When cool enough to handle, slice into halves or quarters, depending on their size.
Toast the walnuts lightly in a dry pan until fragrant, about 4 minutes.
To serve, divide the lambs lettuce on to the plates and top with the rhubarb, potatoes, walnuts and mackerel. Dollop the crème fraiche/ quark on top then sprinkle the zest of the orange over both plates. Dress with olive oil and season well.