Guernsey people are passionate about their food. Rich in natural ingredients from both the sea and land, Guernsey has a unique flavour.
Whether its fish and chips watching the sunset over the west coast, al fresco dining at a Parisienne-style café, a cosy pub lunch or afternoon tea, a beach kiosk snack or fine dining, Guernsey is ready to serve when it comes to eating out. The capital St Peter Port has a huge choice of restaurants with an international flavour and lively pubs and bars to soak up the atmosphere.
VisitGuernsey has teamed up with TV personality and chef James Strawbridge, and he has come up with this mouth-watering recipe which makes the most of one of the island's best ingredients - its seafood.
The mackerel is the star of the show in this salad, while the rhubarb relish complements its peppery seasoning and natural oils. Keeping it quick and easy fits with the fish itself, one of the few we readily catch when we go out fishing. You can serve the mackerel at room temperature or even use it warm, straight from the smoker.
1-2 sticks of forced rhubarb, chopped
2 tablespoons roughly chopped fresh root ginger
150g (5oz) sugar
juice and zest of 1 lemon
1 teaspoon cracked black pepper
4 hot smoked mackerel fillets
a large bunch of fresh rocket
2 spring onions, chopped
1 teaspoon extra virgin olive oil
Start by making rhubarb relish. Combine the rhubarb, ginger, sugar and most of the lemon juice in a pan and simmer on a low heat for about 15 minutes, until the juices have been released. Turn the heat up to medium and cook until the relish starts to thicken.
Meanwhile, sprinkle black pepper generously over the smoked mackerel fillets.
Put the rocket and spring onions into a serving bowl, dress with the olive oil and a dash of lemon juice and top with the lemon zest.
Serve the mackerel with the salad and a spoonful of rhubarb relish.
Made at Home (Curing & Smoking) by Dick & James Strawbridge, published by Mitchell Beazley £12.99 www.octopusbooks.co.uk .Photo courtesy of (c) Nick Pope.
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