Mackerel Rillettes With Beetroot Salad Recipe by Martin Wishart - Print Recipe - Great British Chefs

Step 1

Preheat the oven to 200°C/gas mark 5. Season the fresh mackerel fillets with salt and wrap in foil along with 20g of butter and some slices of garlic

Step 2

Cook the mackerel parcels in the oven for 6-8 minutes. Remove the parcels from the oven and leave the fish to cool in the foil for 20 minutes

Step 3

Once cool, discard the garlic but reserve the cooking juices

Step 4

Place the butter in a large mixing bowl and beat until light and aerated. Add the smoked and fresh fish to the bowl. Use a fork to break apart the fish until it is evenly mixed and fine in texture

Step 5

Add the yoghurt, lime juice, horseradish cream, paprika and the fish cooking juices to the bowl and mix well. Add salt and pepper to taste

Step 6

To plate, serve the quenelles of the mackerel rillettes with some slices of toast and a mixed leaf salad