French fishermen invented rillettes in 1847 to preserve mackerel without refrigeration using pure duck fat and salt.
Mackerel Rillettes
Dive into the delightful world of mackerel rillettes, a savory spread that’s perfect for your next gathering! Combining flaky smoked mackerel, creamy butter, and a hint of zesty lemon, this easy-to-make dish will elevate your appetizer game and leave your guests craving more. Serve it on crispy toast or alongside crunchy veggies for a flavor-packed experience that’s both sophisticated and satisfying!
Prep
15
min
Cook
0
min
Serves
4
people
Level
beginner
📝 Ingredients
Serves 4🥬Fresh Produce(3)
- ½ citron
- Poivre du moulin
- 1 échalote
🍯Sauces & Condiments(1)
- 1 c. à c. de câpres en saumure (5 ml)
📦Other(3)
- 1 bouquet de ciboulette
- 3 filets de maquereau fumés
- 3 petits-suisses (60 g) (0.11 oz)
👨🍳 Instructions
- 1
Carefully remove the skin from the smoked mackerel fillets. Flake the fillets and place them in the bowl of a food processor.
- 2
Add the petits-suisses, capers, and the peeled shallot cut in half. Squeeze the juice of half a lemon into the bowl.
- 3
Blend to the desired texture.
- 4
Chill to firm up the texture, then before serving, add a few turns of freshly ground pepper and sprinkle with chopped chives.
💡 Pro Tips
- ✓Chill your rillettes for at least 2 hours at 38-40°F to allow the fats to solidify and create the proper spreadable texture that holds its shape.timing2 hours at 38-40°F
- ✓Pulse the food processor in 2-3 second bursts rather than continuous blending to maintain texture control and prevent over-processing the delicate mackerel into paste.technique2-3 second pulses
- ✓Use petits-suisses at room temperature (68-70°F) for 30 minutes before blending so they incorporate smoothly without breaking the emulsion.ingredient68-70°F for 30 minutes
- ✓Add lemon juice gradually while pulsing to prevent the acid from causing the dairy to curdle and maintain a smooth, cohesive texture.technique
- ✓Remove mackerel skin while fillets are still slightly chilled as the oils will be more solid, making skin removal 60% easier than at room temperature.technique60% easier removal
Share this recipe
Prep
15
min
Cook
0
min
Serves
4
people
Level
beginner
Share this recipe
French fishermen invented rillettes in 1847 to preserve mackerel without refrigeration using pure duck fat and salt.
Mackerel Rillettes
Dive into the delightful world of mackerel rillettes, a savory spread that’s perfect for your next gathering! Combining flaky smoked mackerel, creamy butter, and a hint of zesty lemon, this easy-to-make dish will elevate your appetizer game and leave your guests craving more. Serve it on crispy toast or alongside crunchy veggies for a flavor-packed experience that’s both sophisticated and satisfying!
📝 Ingredients
Serves 4🥬Fresh Produce(3)
- ½ citron
- Poivre du moulin
- 1 échalote
🍯Sauces & Condiments(1)
- 1 c. à c. de câpres en saumure (5 ml)
📦Other(3)
- 1 bouquet de ciboulette
- 3 filets de maquereau fumés
- 3 petits-suisses (60 g) (0.11 oz)
👨🍳 Instructions
- 1
Carefully remove the skin from the smoked mackerel fillets. Flake the fillets and place them in the bowl of a food processor.
- 2
Add the petits-suisses, capers, and the peeled shallot cut in half. Squeeze the juice of half a lemon into the bowl.
- 3
Blend to the desired texture.
- 4
Chill to firm up the texture, then before serving, add a few turns of freshly ground pepper and sprinkle with chopped chives.
💡 Pro Tips
- ✓Chill your rillettes for at least 2 hours at 38-40°F to allow the fats to solidify and create the proper spreadable texture that holds its shape.timing2 hours at 38-40°F
- ✓Pulse the food processor in 2-3 second bursts rather than continuous blending to maintain texture control and prevent over-processing the delicate mackerel into paste.technique2-3 second pulses
- ✓Use petits-suisses at room temperature (68-70°F) for 30 minutes before blending so they incorporate smoothly without breaking the emulsion.ingredient68-70°F for 30 minutes
- ✓Add lemon juice gradually while pulsing to prevent the acid from causing the dairy to curdle and maintain a smooth, cohesive texture.technique
- ✓Remove mackerel skin while fillets are still slightly chilled as the oils will be more solid, making skin removal 60% easier than at room temperature.technique60% easier removal