Mackerel rillettes with sweet roasted beetroot salad and lemon mayonnaise

I have a lot of fresh salad items in that need using this week and so I rummaged in the store cupboard to find something to accompany a simple salad.  A YS tin of peppered smoked mackerel fillets were quickly selected.


I also have some fresh beetroot, carrots, tomatoes and a few tubs of salad greens going crazy in my kitchen garden along with left over new potatoes from Sunday's roast dinner.

Much as I love mackerel in most forms this chunky pate type dish is a favourite served with toasted home made bread rubbed with garlic.  I don't have horseradish and so cut the sweetness of the beetroot and richness of the mackerel with a simple lemon mayonnaise.

The recipe below is based on what I had in or growing in my kitchen garden.  Mackerel isn't as cost effective as it used to be but it's so delicious and good for you once in a while it's a welcome treat.

If you don't have some of the ingredients listed don't worry, you can add or leave anything to suit your own store cupboard.  This is also good made with unsmoked fish or salmon.

Please do mix this with a fork and don't process it as you'll end up with a gooey paste that really won't look appetising.

Serves 2 as a light supper or 4 as a starter on toast

For the mackerel rillettes:

1. 1 tin of smoked mackerel fillets (obviously you can use fresh, or vacuum packed)
2. 2 tbsp lemon juice (mix this into the mayonnaise first if you like)
3. 1 tbsp plain mayonnaise (crème fraîche and soured cream or plain yogurt would be best but I've run out of both)
4. A pinch of salt (my mackerel was ready cooked and peppered, you may wish to add pepper)
5. Half a tsp of lemon thyme, chopped very finely
6. Half a tsp of finely chopped chives to serve

To serve:

1. 2-4 slices of good bread (depending on appetite), toasted and rubbed with garlic and oil
2. Mixed salad
3. Fresh roasted beetroot, reserve any leaves for the salad
4. Left over new potatoes, lightly sauteed

If you're using uncooked mackerel bake it to your favourite method then proceed from here.

Flake the mackerel into a large bowl and add the rest of the ingredients but only half of the mayonnaise and omit the salt.  Mix with a fork to combine, it shouldn't be as liquid as a pate and the flakes of fish should be visible and merely coated in the sauce.  If it's too dry add a little more mayonnaise until it is to your taste then taste for seasoning, depending on your fish you may or may not need to add salt. Adjust seasoning if needed and cool, covered, in the fridge for at least an hour prior to serving.