Mackerel rillettes
This recipe for mackerel rillettes (or potted mackerel) starts with poaching the fish. The flesh is then taken off the bones and forked into a seasoned mixture of butter, mustard, cream and lemon juice.
In France this is traditionally eaten as an aperitif snack, served on small slices of toast.
In France this is traditionally eaten as an aperitif snack, served on small slices of toast.
3,1452.8/5 for 4 ratings
Last modified on: June 19th 2019
For 300 g, you will need:
1 tablespoon 
1 tablespoon French mustard
chive flowers (optional)
How long does it take?
Time required for this recipe:
Keeping: A few days in the fridge, in a sealed jar.
| Preparation | Cooking | Start to finish |
|---|---|---|
| 40 min. | 20 min. | 1 hour |
At what time?
- When will I finish if I start the recipe at a certain time?
When should I start for the recipe to be ready at a certain time?
Step by step recipe
Stage 1
Ask your fishmonger to prepare 2 mackerel for you: cleaned and the head cut off.
Stage 2 - 3 min.
Rinse thoroughly under cold running water, then put in a large pan of cold water with 1 tablespoon coarse salt.
Stage 3 - 20 min.
Put on low heat and poach gently at a simmer for about 10 minutes.
Ideally, check the temperature of the fish flesh with an electronic thermometer. It will be cooked once the centre of the thickest part reaches 122°F (50°C).
Ideally, check the temperature of the fish flesh with an electronic thermometer. It will be cooked once the centre of the thickest part reaches 122°F (50°C).
Stage 4 - 30 min.
Remove the mackerel from the poaching water and leave to cool, then take all the flesh off the bones and discard the rest (skin, bones, etc.).
Unfortunately, there's no getting away from it: this is a long and tedious job.
Put all the boned flesh into a bowl.
Unfortunately, there's no getting away from it: this is a long and tedious job.
Put all the boned flesh into a bowl.
Stage 5 - 5 min.
Stage 6 - 2 min.
Mix well with a fork.
Check the seasoning. Transfer into jars and leave overnight, at least, in the fridge.
Check the seasoning. Transfer into jars and leave overnight, at least, in the fridge.
Stage 7
When you want to serve your rilletes, toast some slices of bread (rounds of French baguette here).
Stage 8
Spread the rillettes generously on the toast and decorate, if you like, with a few chive flowers. Then enjoy!
Remarks
Do feel free to vary either the ingredients or the amounts in this recipe. The general spirit of it is: poached mackerel flesh, a little butter and/or cream, herbs and spices of your choice, plus a hint of acidity (normally lemon juice, but vingar or white wine will also work).
For a tastier version, poach the mackerel in a fish stock, rather than salted water.
For a tastier version, poach the mackerel in a fish stock, rather than salted water.
Nutritional information
How much will it cost?
- For 300 g : 2.95 €
Source
Home made.More recipes?
This recipe uses (among others) | Butter: You can get more informations, or check-out other recipes which use it, for example: Grilled cheese, Tarte Normande, Spinach on toast with bechamel, Clafoutis "Marie-Antoinette", Corsican tarts, ... All |
 | Mackerel: You can check-out other recipes which use it, like for example: Mackerel Fillets in White Wine, ... All |
 | Lemon juice: You can check-out other recipes which use it, like for example: Cubed salad, Tapenade, Strawberry, kiwi and mascarpone verrines, Crab Cakes, Coriander and cashew nut pesto, ... All |
 | Cream: You can get more informations, or check-out other recipes which use it, for example: Fish Mousselines, Grilled fillet of salmon with corn salad cream, Individual creamy endive gratins, Lobster Thermidor, Celeriac and mushroom gratin, ... All |
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