For an easy starter or light lunch a rillette is a truly glorious thing!
Coarser than a pâté and simpler to make; its packed with omega 3 fatty acids, promotes muscle growth and contains a wealth of essential vitamins and minerals. And takes about 10 minutes to make.
2 fillets of smoked mackerel skin off
150ml fresh double cream
1 tsp Dijon mustard
2 tsp horseradish sauce
Zest from ½ lemon
Small handful chopped capers
Plenty ground black pepper
Whip the cream to soft peaks
Crumble in mackerel
Add mustard, horseradish and lemon zest
Pulse in a food processor (don’t blend)
Add capers and black pepper and stir thoroughly.
Store in an airtight jar until needed in the fridge.
Your rillette will last about 4 days in an airtight container in the fridge.
Enjoy slathered thickly on granary toast or sourdough with some pickles!
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