Smoked haddock rillettes with brioche and watercress
Smear this smoky haddock rillettes onto sweet brioche to make a formidable starter, lunch or late afternoon snack. Nigel Mendham's recipe is particularly handy for when the weather gets warmer - it makes a sumptuous treat for a picnic or garden party.
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
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Smoked haddock rillettes with brioche and watercress
