Mackerel rillettes

servings6
30 minutes

Ingredients

Mackerel rillettes

  • 6 smoked mackerel fillets, bones and skin removed
  • 4 fresh mackerel fillets, bones and skin removed
  • 120g of unsalted butter, softened
  • 1 garlic clove, sliced thinly
  • 100ml of natural yoghurt
  • 1/2 lime, juice
  • 1 tsp horseradish cream
  • 1 pinch of paprika
  • salt
  • pepper

To serve

  • 12 slices of bread, toasted
  • 150g of mixed leaves

Method

1
Preheat the oven to 200°C/gas mark 5. Season the fresh mackerel fillets with salt and wrap in foil along with 20g of butter and some slices of garlic
  • 4 fresh mackerel fillets
  • salt
  • 1 garlic clove
  • 20g of unsalted butter
2
Cook the mackerel parcels in the oven for 6-8 minutes. Remove the parcels from the oven and leave the fish to cool in the foil for 20 minutes
3
Once cool, discard the garlic but reserve the cooking juices
4
Place the butter in a large mixing bowl and beat until light and aerated. Add the smoked and fresh fish to the bowl. Use a fork to break apart the fish until it is evenly mixed and fine in texture
  • 100g of unsalted butter
  • 6 smoked mackerel fillets
5
Add the yoghurt, lime juice, horseradish cream, paprika and the fish cooking juices to the bowl and mix well. Add salt and pepper to taste
  • 100ml of natural yoghurt
  • 1/2 lime
  • 1 pinch of paprika
  • 1 tsp horseradish cream
  • pepper
  • salt
6
To plate, serve the quenelles of the mackerel rillettes with some slices of toast and a mixed leaf salad
  • 12 slices of bread
  • 150g of mixed leaves