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
- Mix all the ingredients together.
- 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.
3 comments:
Too bad I didn't know about this recipe several years ago when I could have tried it when I was in Paris. It sounds so yummy!
This is slightly different to the recipe I have been using and I like the sound of the addition of chopped gherkins.
Susan, I wish! The food, here, is worse everyday. I don't know how they mange to make inedible food with good products?
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