RILLETTES DE MAQUEREAUX (spread of minced mackerel)

L'Assiette restaurant owner Lucette (Lulu) Rousseau serves these hors d'oeuvres with her special recipe for cherries in vinegar.

Our chosen recipe for pickled cherries (below) would also complement the flavor of the rillettes. Or they could simply be served on crackers, with pickles. 2 tablespoons butter 2 shallots, chopped 4 tablespoons cream 3 lb. mackerel fillets Salt and pepper to taste Juice of 1/2 lemon

Melt butter, add shallots, and cook until translucent. Add cream, bring to a boil, then lower heat and simmer until mixture becomes thick, about 3 minutes. Steam or poach mackerel until soft, about 4 to 5 minutes. Cool and remove skin.

Stir fish to break up into small pieces or shreds. Add shallots-and-cream mixture, salt, pepper, and lemon juice. Mix well with wooden spoon, taste for seasonings.

Press into lightly greased mold, 5-inch ramekin, or custard cups and refrigerate until thoroughly chilled. Makes 2 cups, serving 4 to 6.

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