Mackerel rillette

Rillettes are a French preparation of meat or fish similar to terrine or paté.

It is so easy and not pretentious to make: in the meaty version you chose some fatty meat, you cook it for a long time with a great amount of salt and then you keep it for weeks if covered with fat.

On the other hand, there is the fish rillettes: light, creamy, fast to cook but you have only two days to eat it, as it is quite fragile. For this late summer evening, I’ve chosen the mackerel version, and we served it with grilled baguette and some Pinot Gris, can’t get more French than this.

Ingredients for 4 servings

  • 6 fresh mackerel fillets, bones and skin removed

  • 2 gloves of garlic

  • 150 gr of fresh Cream Cheese

  • 2 Tbs capers

  • Thyme, fresh or dry

  • 100 gr of Unsalted butter

  • a pinch of lemon zest

  • salt, pepper


  • Preheat the oven to 180°C (350°F or th 6).
  • Season the filets with salt, pepper, thyme, some garlic slices and put some butter on the top. Wrap it in foil and place it in the oven for 10 minutes. Remove it and let it rest for 20 minutes.
  • Place the fish in a mixing bowl and mix it at low power for 30 seconds. The mackerel will fall apart easily in no time. Add the cream cheese, the minced Capers, thyme and lemon zest. Mix all of the ingredients and season to taste with salt and pepper.

Serve it with some grilled baguette and white wine, it is delicious!

Bon appétit!


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