Mackerel with fennel + rhubarb

At the height of summer, it’s rare to find a rocky outcrop on Anglesey without a fisherman setting up camp, patiently waiting for mackerel. This dish is all about the combination of textures and strong flavours; the fattiness from the cured fish pairs so well with the sharpness of the rhubarb, which in turn contrasts with the sweetness in the fennel. It’s a sophisticated starter that is much greater than the sum of its parts.