Fresh, lemony rillettes where the smoked mackerel shines through, bound with fresh cheese and brightened by shallot and chives. Serve very cold on toasted bread for a summer appetizer or starter.
Ingredients
- 300 g smoked mackerel fillets
- 120 g plain fresh cheese like cream cheese or whipped cream cheese
- 2 tbsp thick crème fraîche
- 1 piece organic lemon
- 1 piece shallot
- 0.5 bunches fresh chives
- 1 tsp Dijon mustard
- to taste ground black pepper
- to taste fine salt
- 4 slices country bread
Method
- Remove the skin and any bones from the mackerel fillets, then flake them into a bowl until you have soft but still visible pieces.
- Finely mince the shallot and chives; the aroma should be fresh, without large, overpowering crunchy pieces.
- Finely grate the lemon zest, then squeeze the juice into a separate bowl so you can adjust the acidity gradually.
- Mash the mackerel with a fork along with the fresh cheese, crème fraîche, and mustard, until you get a soft rillettes texture that is not completely smooth.
- Add the shallot, chives, zest, and a little lemon juice, then mix gently to keep some texture.
- Taste and adjust with pepper, a little salt if necessary, and more lemon juice until you get a clean, fresh finish.
- Cover and refrigerate until the rillettes firm up slightly and the flavors meld.
- Toast the country bread until golden and crispy, then serve the rillettes well chilled with the bread warm or cooled.
Nutrition
Per serving
- Energy
- 316.5 kcal
- Protein
- 24.11 g
- Carbohydrate
- 22.4 g
- Fat
- 13.5 g
- Fibre
- 3.67 g
- Calcium
- 19.39 mg
- Iron
- 0.69 mg
- Magnesium
- 16.43 mg
