Smoked mackerel rillettes
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Smoked mackerel rillettes
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INGREDIENTS
6 whole Whole mackerel
4 whole Carrot(s)
3 whole Shallot(s)
4 whole Thyme sprig(s)
120 ml Dry white wine
5 g coarse salt
0.25 bunch Tarragon
2 g Curry powder
3 pinch(es) Piment d'Espelette
3 g black peppercorns
40 g Maille Dijon mustard
200 g Thick crème fraiche
6 pinch(es) Fine salt
 

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DIRECTIONS
01
Peel the carrots and two of the shallots and chop into big chunks

02
Place the mackerel fillets, carrots and shallots in a saucepan

03
Add the wine and the thyme, then cover the ingredients with water

04
Bring to the boil, remove from the heat and poach the fish for 15 minutes

05
Allow to cool

06
Drain the fish and remove the skin from the fish and any bones

07
Finely dice the remaining shallot and carefully cut the tarragon leaves

08
Place the fish in a bowl and add the mustard and sour cream

09
Mix well

10
Add the tarragon, shallot, curry powder and chilli powder

11
Season with salt and freshly ground black pepper

12
Cool in the fridge

13
Serve with fresh country bread and a wedge of lemon

14
This mixture will keep for upto 4 days.

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