Mackerel rillettes

Ingredients for 6 servings:

• 1 kg mackerel(s), small
• 150 g Dijon mustard
• 200 g cream
• 100 g sour cream
• Sea salt
• Lemon pepper (recipe in my profile)
• some lemon juice
• some lemon zest, grated
• 200 ml water
• 150 ml dry white wine
• 1 tsp white peppercorns
• 1 bay leaf, fresh
• 2 stalks of flat-leaf parsley
• 1 sprig of thyme
• 1 small shallot(s)
• 1 small carrot(s)
• Sea salt, coarse

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 40 minutes

Rillettes de Maqueraux à la Moutarde

For the court bouillon, peel the shallot, peel the carrot, and chop both into pieces. Bring to a boil with the herbs and spices, water, and white wine. Gut and clean the mackerel, place them in a sieve over the court bouillon, and steam until tender. This will take 10–15 minutes, depending on the size of the mackerel. Let the mackerel cool. Remove the skin and bones, and mash the meat with a fork. Whip the cream. Mix the sour cream and mustard well and stir into the cream. Season to taste with salt, pepper, lemon juice, and zest. Stir in the mackerel. Spread on toasted baguette or ciabatta slices, or arrange in dumplings on a plate and serve with a caramelized tomato compote (recipe in my profile) and toasted country bread.