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Mackerel rillettes
| Preparation : 5 min | Resting : - |
| Cooking : - | Equipment : |
| Difficulty : | Rating : 2 rates |
| Download the recipe : | |
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accessories
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Serves 4/6
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| 200 | g tinned mackerel fillets |
| 180 | g full fat cream cheese such as Philadelphia® |
| 1 | shallot |
| 10 | sprigs* chives, chopped |
| pinch chilli pepper or smoked paprika |
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| zest 1 lemon (optional) |
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| 5 peppercorn blend |
| 1 | Fit the food processing bowl and install the mini bowl and mini blade. Peel, and halve the shallot; chop in the mini bowl for about 20 seconds using the FOOD PROCESSOR programme. |
| 2 | Drain the mackerel and add to the mini bowl with the remaining dip ingredients. Mix for about 10 seconds to obtain a smoky-flavoured, spreadable paste. |
© photographs Sandra Mahut
© Hachette Livre (Marabout) 2016
© Hachette Livre (Marabout) 2016
Chef’s tip
Vary the recipe using fish such as tinned sardines, tuna or smoked salmon, instead of the mackerel.
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