Mackerel rillettes

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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




Mackerel rillettes

To serve


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
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
Once cool, discard the garlic but reserve the cooking juices
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
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
To plate, serve the quenelles of the mackerel rillettes with some slices of toast and a mixed leaf salad
First published in 2015

Although steeped in the techniques of the classical French kitchen, Martin Wishart’s culinary imagination has a distinctly contemporary edge.

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