The French are good at making rillette, which consists of a mixture with meat or fish, minced and bound with goose fat. A rillette is always spreadable, tasty and unctuous. This mackerel rillette is definitely recommended. Goose fat or duck fat can often be bought from the poulterer or a good butcher. - TEXT RAMON BRUGMAN|IMAGE MITCHELL VAN VOORBERGEN
Smoked mackerel rillette
Preparation 45 minutes
This is what you need (350 grams)
- 1 steamed, smoked mackerel
- 80 g g goose or duck fat
- juice of 1 lemon
- 2 gherkins
- 4 branches of parsley
- salt and pepper
This is how you make it
When cleaning the fish, be careful to remove all the bones. First pull the skin off the fish, break the fish in half lengthwise, and remove the bones in the middle. The back of the fish has no bones, but pay attention to the belly part, as that is where most of the bones are. Pick apart the mackerel, put the meat in a bowl and meanwhile melt the goose fat (be careful not to overheat it). Cut the gherkin into the smallest possible cubes, finely chop the parsley and add to the mackerel. Stir everything gently. Make sure the mackerel does not get too fine. Pour half of the goose fat onto the mackerel and stir through. Taste the rillette and season with salt and pepper. Stir the other half of the goose fat into the rillette.
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BORRELBIJBEL | CARRERA CULINAIR | ISBN: 9789048862627 | € 33,99
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