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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.

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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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