Smoked haddock rillettes with brioche and watercress

servings8
60 minutes

Ingredients

Smoked haddock

  • 2 un-dyed smoked haddock fillets, skinned and de-boned
  • 250ml of milk
  • 2 celery sticks
  • 1 shallot, peeled
  • 1 bay leaf
  • 4 white peppercorns

Rillettes base

  • 2 shallots, finely diced
  • 1 tbsp of mayonnaise
  • 1 handful of flat-leaf parsley, finely chopped
  • 25g of baby capers, finely chopped
  • lemon juice
  • white pepper

To plate

  • 1 brioche loaf
  • olive oil
  • watercress

Method

1
Bring the milk to the boil with the celery, shallot, bay and peppercorns
  • 250ml of milk
  • 2 celery sticks
  • 4 white peppercorns
  • 1 shallot, peeled
  • 1 bay leaf
2
Place the haddock in a deep tray, pour over the boiled milk and cover with cling film. Set aside until the fish cools to room temperature
  • 2 un-dyed smoked haddock fillets, skinned and de-boned
3
Lift the haddock out of the milk and place onto kitchen towel for a minute or two to absorb any excess moisture. Gently flake the fish into a large bowl
4
Mix together the rillettes ingredients in a bowl then gently fold into the flaked haddock. Season with lemon juice and white pepper. Add more mayonnaise if you prefer a more moist rillette, but be wary that it may overpower the other ingredients
  • 2 shallots, finely diced
  • 1 tbsp of mayonnaise
  • 160 handfuls of flat-leaf parsley
  • lemon juice
  • white pepper
  • 25g of baby capers, finely chopped
5
Preheat the oven to 180°C/gas mark 4
6
Slice some brioche into small pieces and brush or drizzle with olive oil. Bake in the oven for about 10 minutes until crisp and golden
  • 1 brioche loaf
  • olive oil
7
Remove from the oven and serve alongside the smoked haddock rillettes and a handful of watercress leaves
  • watercress