Radishes, rhubarb and watercress are all in season in the UK in June and this delicious recipe makes the most of all of them.

Brought to you by our friends at Whiting and Hammond‘s Gastro magazine, this tasty Cured Mackerel dish has a lovely, light summery feel. Here’s how you can recreate it at home…

Cured fillet of mackerel, poached rhubarb, radish & watercress salad

Cured Mackerel –

4 large mackerel fillets
¼ bunch of dill finely chopped
100g of sea salt
100g of caster sugar
Zest of half a lemon
10 juniper berries

For the cure, put the salt, sugar, juniper into a food processor and blitz for 3 minutes. Remove from the processor and mix in the dill a lemon zest. Lay the mackerel fillets on a large tray and sprinkle evenly with the cure mixture. Turn the fillets over in the cure a few times to ensure they are coated all over. Wrap the whole tray in cling film and place in the fridge to cure for 1 hour and 30 minutes or until firm to touch. Once cured remove and rinse off the remaining salt with cold water and pat dry. Cut in half down the length of the fish.

Rhubarb batons & puree –

1 litre of water
350g sugar
300g of fresh rhubarb (washed)

Cut the rhubarb into 3 inch batons. Bring the water and sugar to the boil. Once boiled, turn down to a gentle simmer and add a ¼ of the rhubarb batons into the water for approximately 3 minutes until just cooked with a slight firmness. Remove and allow to cool. Once cool cut in half on the angle. Add the remaining batons and cook for 5-6 minutes until soft. Remove, drain off any excess liquid, place in a food blender and blend until smooth.

Watercress & radish salad –

200g of watercress
16 radishes
20ml of olive oil
Sea salt

In a bowl add the watercress and radish. Gently dress with the olive oil and light sprinkle of sea salt

To assemble the dish –

Lay 1 cut fillet on the plate, add the cut baton of rhubarb with random dots of puree, scatter the watercress and radish around the plate.

Serves 8