Mackerel Rillettes from One Good Dish by David Tanis
In the old days in France, rillettes (essentially very tasty pâté-like potted meat) were always made from pork, duck, or goose, well-seasoned and rather fatty. Spread on a freshly baked baguette,...
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 app.ckbk.com.
Ingredients
- 1 tablespoon thinly sliced chives
- 1 tablespoon chopped parsley or chervil
- ½ teaspoon finely chopped thyme
- pinch of cayenne
- pinch of ground allspice
- Salt and pepper
- Baguette slices or dark rye bread
- 1 tablespoon lemon juice
- ½ teaspoon grated lemon zest
- ½ pound smoked mackerel fillets, skin removed
- ½ pound (2 sticks) unsalted butter, softened
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