Ingredients

Preparation

Remove the mackerel’s head, gut it, and rinse the interior, if your fishmonger hasn’t done so.
Bring the court-bouillon to a boil and cook the mackerel for 10 minutes.
Drain and let cool.
Remove the skin and bones.

Flake the fish, incorporating the remaining ingredients. Mix well with a fork.
Put in a bowl, cover with plastic wrap, and refrigerate for 2 hours before serving.

Copied!

Miscellaneous

Mackerel Rillettes

Name: Mackerel Rillettes
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 6 servings
Cuisine: France
Ingredients: 1 mackerel of 1 lb (500 g); Court bouillon; 1/2 cup (125 ml) of cream cheese; 1/4 cup (60 ml) of 15% cream; 1/4 cup (60 ml) of old-style mustard; Juice of 1/2 lemon; 1 chopped shallot; 1 tablespoon of finely chopped parsley; Salt and pepper to taste

Preparation: 20 min

Cooking: 10 min

Servings: 6

Enjoy our mackerel rillettes, an exceptional mixture of tender fish, cream cheese, and mustard that offers a perfect spread. Ideal for a light appetizer or brunch, these rillettes bring a touch of freshness and character. Easy to prepare, they keep well in the refrigerator and are to be enjoyed on bread or with crunchy vegetables.