I Love Fish Pate or Rillettes in all its forms… what is not to love about heavenly fish mixed with salty butter smoothed onto some yummy toast. Delicious…but can be dangerous to your waistline. Often this tasty treat is made with vast amounts of butter, the fish cooked in wine and even occasionally finished with brandy.
This version of Mackerel Rillettes is a lighter and healthy way to enjoy this tasty treat. The mix of smoked and fresh mackerel means it is so easy to prepare, there is less sugar and also gives the dish a lighter quality. There is still the richness of butter but it has been lightened up by the addition of natural yoghurt and even a dollop of mayo. (Trust me on this one…it adds a certain piquancy)
You don’t have to use the pink peppercorns…but for a special event, I think it’s nice to have those little bursts of bright pink coming through.
- 4 Smoked Mackerel Fillets
- 2 Fresh Mackerel Fillets
- 1 Lemon ( plus more for serving)
- 50gm Unsalted Butter
- 100gm Natural Yoghurt
- 1 Tbsp Good Quality Mayonaise
- 2 tsp Pink Peppercorns, roughly crushed
- 1 Tbsp Fresh Dill
- Sea Salt
So first things first, you need to cook the fresh Mackerel fillets. Place the fillets on some baking parchment with a squeeze of lemon, wrap into a parcel and cook in a warm oven for about 5 – 6 minutes. You want the fish to just lose that subtle translucency but not cook through completely. Leave to one side to cool in its parcel while you assemble the other ingredients.
When the mackerel fillets are cool enough to handle place all the ingredients (including the mackerel juices from the parchment parcel) in a bowl and mash up with a fork to break up the fish to create a smoothish texture. You don’t want it to be too smooth but be guided by your own palate and preferences here.
Taste and adjust seasoning with the juice of more lemon and the sea salt.
Serve with some crudities or slices of sourdough toast.
Conscious Cooking
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