SMOKED MACKEREL RILLETTE

Ingredients

• 250g smoked mackerel fillets (about 2-3 fillets)
• 150g crème fraîche
• 1 tablespoon capers, finely chopped
• 2 tablespoons fresh dill, finely chopped
• 1 small shallot, finely chopped
• Juice and zest of half a small lemon
• 75g salted butter
• Black pepper, to taste
   

Method

1. In a large mixing bowl, combine the crème fraîche, lemon juice, lemon zest, chopped capers, and finely chopped shallot. Stir until everything is evenly mixed.
2. Remove the skin from the smoked mackerel fillets and discard. Using your hands or a fork, flake the fish into small pieces. Add the mackerel to the crème fraîche mixture.
3. Fold the flaked mackerel into the mixture, along with the fresh dill and a pinch of black pepper. Be careful not to overmix; the texture should remain slightly chunky rather than smooth.
4. Divide the mixture into four small ramekins or spoon it into a serving dish of your choice. Smooth the top with the back of a spoon.
5. Melt the salted butter gently, either in the microwave or on the hob. Pour a thin layer of butter over the top of the rillette to seal it. Place the ramekins or dish in the fridge and allow the butter to set.

Serving suggestions

This rillette can be served chilled or at room temperature. It's best enjoyed spread on toasted sourdough or with slices of crusty bread. Garnish with a sprig of dill or a few extra capers for an added touch.

Storage

Store the smoked mackerel rillette in the refrigerator, where it will keep for up to two days. Make sure it's covered to maintain freshness.

This quick and easy recipe transforms humble smoked mackerel into a sophisticated treat that’s sure to impress your guests or elevate your snack game. Enjoy!