French cuisine · Salads & Mezze

Mackerel Rillettes

Cooked mackerel coarsely flaked and mixed with soft butter, lemon and chives into a chunky spread.

Ingredients · for 4 servings

• 300 g mackerel fillets
• 100 g soft butter
• 2 tbsp crème fraîche
• 1 lemon
• 1/2 bunch chives
• 1 shallot
• 1 tsp Dijon mustard
• 1 tbsp capers
• Salt, pepper

Instructions

1. Salt the mackerel fillets and cook in a nonstick pan without fat over medium heat for 3–4 min. per side, until the flesh is uniformly pale and opaque.
2. Let the fish cool on a plate, carefully removing the skin and all bones, and flake the flesh coarsely with a fork.
3. Finely dice the shallot, coarsely chop the capers and cut the chives into fine rings.
4. Whip the soft butter with crème fraîche, Dijon mustard and the juice of half a lemon until light and airy.
5. Fold in the fish flakes with the shallot, capers and two-thirds of the chives loosely – do not stir smooth, the chunky texture is what makes the rillettes.
6. Season generously with pepper and salt, spoon into small bowls, chill for 1 hr. and serve with the remaining chives and toasted white bread.