Mackerel rillettes
- Starter
- Medium
- 6
- 30 minutes
PT30M
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.
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
Discover more:
Go to Comments
Mackerel rillettes
