Our Stories

Smoked mackerel pate is easy to find (and make) but this rillette recipe celebrates the flavours and textures of the fish. Offering a rich and comforting lunch or starter to enjoy with friends or keep it all to yourself! 

Ingredients

• 250g Smoked mackerel fillets (approx. 2-3 fillets)
• 150g Crème fraiche
• 1 tbsp capers (finely chopped) 

• 2 tbsp fresh dill (finely chopped)
• 1 small shallot (finely chopped)
• Juice and zest of half small lemon 
• 75g Salted Butter
• Black pepper (to taste)

Method

1. In a bowl combine crème fraiche, lemon juice, zest, chopped capers and chopped shallot
2. Carefully peel back and remove the skin from the mackerel and flake into small pieces using your hands or a fork and add to the bowl.  
3. Gently fold the mixture adding in the chopped dill and black pepper to taste. Make sure its well combined but still has some texture – You don’t want it to be smooth. 
4. Divide the mixture into four ramekins or transfer to a serving dish
5. Melt the butter (either in the microwave slowly or on the hob) and pour over to cover the rillettes, leave to set in the fridge.

Serve chilled or at room temperature – it’s perfect on toasted sourdough bread or crusty bread. Store in the fridge for up to two days.