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Smoked Mackerel Rillette

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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1 Comment

Fraser Watson
Fraser Watson
Jun 09, 2020

A great way for me too enjoy oily fish 😀

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