Light Mackerel Rillettes

📝 Ingredients

• 2 tins mackerel fillets in brine (240 g drained)
• 80 g cream cheese
• 100 g fromage frais
• 1 small shallot
• 10 g fresh chives
• 1/2 lemon
• 1 tsp Dijon mustard
• Black pepper
• 4 slices of country bread (160 g)

🍴 Utensils

• Mixing bowl
• Fork
• Cutting board and knife
• Fine grater
• Citrus juicer
• Toaster

📖 Steps

1. Drain the mackerel fillets thoroughly. Remove the grey skin and any central bones with your fingertips: they come away easily and the rillettes will be smoother.
2. Peel the shallot and chop it very finely into tiny dice: in big pieces, it would overpower the taste of the fish. Snip the chives. Grate the zest of the half lemon, then squeeze it.
3. In the mixing bowl, mash the mackerel with a fork into fine flakes, without turning it into a purée. Keep some texture: that's what gives rillettes all their charm.
4. Add the cream cheese, fromage frais, mustard, zest and half the lemon juice. Mix with a fork until smooth and creamy, with no lumps of cheese.
5. Stir in the shallot and chives, then season generously with pepper. Taste and add the rest of the lemon juice if needed. No need for salt: the fish and cheeses are already salty.
6. Toast the slices of country bread, cut them in half and spread generously with the rillettes. Serve straight away, or chill the rillettes for 30 min so they firm up.