Smoked mackerel rillette sandwich
This delicious smoked mackerel rillette sandwich recipe is a perfect light bite at any time of the day, ideal with some salad leaves and vinaigrette dressing.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.nationaltrust.org.uk.
Cooking tools:
- Kitchen scale
- Peeler
- Chef's knife
- Bread knife
- Cutting board
- Mixing bowl
- Spoon
- Fork
- Measuring spoon
- Plate
Ingredients
- 100g cream cheese
- 75g mayonnaise
- 30g horseradish sauce
- 2 spring onions, finely chopped
- ¼ bulb of fennel, finely chopped
- 1 tbsp capers, finely chopped
- ½ tsp dill
- 340g (4) smoked mackerel fillets
- 4 malted grain baps
- 50g butter or margarine
- 1 small beetroot, peeled and thinly sliced
- 50g rocket
- Vinaigrette dressing
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