Mackerel Rillettes

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Preparation info

  • Makes about 1 cup ; Serves

    6

    • Difficulty

      Easy

Appears in

One Good Dish

By David Tanis

Published 2013

  • About

In the old days in France, rillettes (essentially very tasty pâté-like potted meat) were always made from pork, duck, or goose, well-seasoned and rather fatty. Spread on a freshly baked baguette, they are still a fine thing. Now rillettes are concocted from almost anything imaginable, and why not? Fishy versions are frequently composed of salmon or shellfish mixed with butter. (However, a tuna salad sandwich I had on a recent Air France flight was called rillettes de thon, and this seemed a rather too glorified name.) I still dream about the mackerel rillettes served by a feisty young Parisian chef. She poached fresh mackerel in a flavorful white wine broth. At home, I use smoked mackerel fillets (or sometimes canned sardines).

Ingredients

    Method