Mackerel Rillettes (Rillettes de macquereau)

Rillettes is a paste eaten on bread. Traditionally it is made with pork, or sometimes goose, but rillettes made with some sort of oily fish is also popular.

 

Ingredients

6 peppered smoked mackerel fillets (or poached fresh mackerel and lots of freshly ground mixed peppercorns, or canned mackerel), flaked and mashed with a fork

1/2 a shallot, finely chopped

2 tsp grain mustard

4 gherkins, finely chopped

1 tbsp olive oil

1 tbsp white wine

2 tbsp thick cream

Zest of a lemon

1 tbsp lemon juice

Method

1. Mix all the ingredients together.
2. Use as a dip for batons of kohlrabi, carrot, celery and peppers, or spread on slices of baguette.
   

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UPDATE -- RESPONSE TO COMMENTS

Jean -- I like it with and without the gherkins.

chm -- I've no doubt you would like it. Another one to pass on to your chef LOL.