Mackerel rillettes
Item 1 of 1
With a mixture of both smoked and fresh mackerel, Martin Wishart's rilletes are rich with butter but lightened with yoghurt, a hit of zesty lime and punchy horseradish. Served with toast or crusty bread, they make an elegant starter for a decadent Summer lunch or dinner party.
First published in 2015
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Ingredients
Metric
Imperial
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
SAVE RECIPE
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
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
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