Rillettes of fresh mackerel
I’m always looking out for new, interesting and easy ways to incorporate more oily fish into our diet. And as much as I like an occasional piece of salmon, I do find it a very rich fish. I’m also aware how important it is to use more sustainable oily fish like mackerel, sardine and herring, rather than farmed fish.
Fresh mackerel rillettes
3 medium fresh mackerel
a splash of white wine or vermouth (optional)
2 tbsp dijon/wholegrain mustard
1 tbsp lemon juice
3 tbsp olive oil
3 tbsp Greek yogurt or crème fraîche
2 spring onions, finely chopped
4 cornichons, very finely chopped (optional)
1 tbsp capers, rinsed and chopped (optional)
fresh dill, finely chopped, to taste (optional)
- Fillet the mackerel or ask the fishmonger to do it for you.
- Place the fillets in a pan, add just enough water to cover and add a little white wine or vermouth, if desired.
- Bring up to a simmer then turn OFF the heat, cover with a lid and leave for 20 mins.
- Drain the fish, and remove the skin and any remaining bones. Set aside to cool completely.
- In a medium bowl combine the remaining ingredients and mix well.
- Add the flaked mackerel and mix well. Taste, add salt and pepper to taste. Adjust seasoning, adding more lemon or olive oil if needed.
- Chill until serving with a little dressed watercress salad, or cucumber sticks and GF crackers if desired.
*Easy (holiday) version – use 2 cans of mackerel in brine instead of the fresh mackerel and start the recipe from step 4.