Adam Byatt served up a tasty salted and soused mackerel with almond gazpacho and rhubarb on Saturday Morning.

The ingredients for the pickle liquor are: 150ml chardonnay vinegar and 150g sugar.

For the almond gazpacho: 250g whole peeled almonds, 230ml olive oil, 1 garlic clove, 20ml sherry vinegar and 15g sea salt.

For the mackerel: 1 whole mackerel, filleted and bones removed and 1 pink salt block.

To serve: 2 sticks rhubarb, sliced and 2 tbsp olive oil.

See more fish recipes in the book titled: Heart-Healthy Fish Recipes available from Amazon now.