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Smoked mackerel rillettes Recipe

Smoked mackerel rillettes Recipe

A rich but light mackerel pate served with garlic croutons.

  • Preparation
  • Cooking time
  • Rest time
Rate this recipe
(44 votes) 3.7/5
Pour people
  • Whole mackerel : 6 whole
  • Carrot(s) : 4 whole
  • Shallot(s) : 3 whole
  • Thyme sprig(s) : 4 whole
  • Dry white wine : 120 ml
  • Coarse salt : 5 g
  • Tarragon : 0.25 bunch
  • Curry powder : 2 g
  • Piment d'Espelette : 3 pinch(es)
  • Black peppercorns : 3 g
  • Maille Dijon mustard : 40 g
  • Thick crème fraiche : 200 g
  • Fine salt : 6 pinch(es)
  • ETAPE 1

    Peel the carrots and two of the shallots and chop into big chunks. Place the mackerel fillets, carrots and shallots in a saucepan. Add the wine and the thyme, then cover the ingredients with water. Bring to the boil, remove from the heat and poach the fish for 15 minutes. Allow to cool.

  • ETAPE 2

    Drain the fish and remove the skin from the fish and any bones.

  • ETAPE 3

    Finely dice the remaining shallot and carefully cut the tarragon leaves.

  • ETAPE 4

    Place the fish in a bowl and add the mustard and sour cream. Mix well. Add the tarragon, shallot, curry powder and chilli powder. Season with salt and freshly ground black pepper.

  • ETAPE 5

    Cool in the fridge.

  • ETAPE 6

    Serve with fresh country bread and a wedge of lemon.

  • ETAPE 7

    This mixture will keep for upto 4 days.

Chef's tip

«You can add other ingredients such as fresh chilli and coriander to this dish to vary the taste.»

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