I suggest you taste delicious mackerel rillettes for a nice aperitif, to be enjoyed with slices of toasted bread
Mackerel is a fatty fish and its content of omega-3 fatty acids gives it undeniable health benefits. The full mackerel season runs from March to May, it's short, outside of these periods you can use canned mackerel
Preparation: 5 minutes
150g canned mackerel fillets
200g fresh cheese
1/2 red or green pepper
12 pitted green olives
1 bunch of chives
1 small red onion or new onion or shallot
Peel and finely chop the red onion And drain the mackerel fillets. Pour them into a bowl and gently crush them with a fork
Add fresh cheese and red onion. Slice the olives into slices and add to the mixture.
Chop the chives and add to the bowl. Rectify seasoning with salt and pepper.
Film and place in the fridge for at least 6 hours. Serve with toast or slices of toast
You can take what you want in fresh cheese, for my part I took some
philadelphia, but St Morêt, fresh square go very well too
You can also make this rillette with fresh fish, you would have to cook your fish in a short-boiled
To accompany these granny apple mackerel rillettes, I recommend a white Bandol from Provence or a white Beaujolais
In the refrigerator: As this oily fish is likely to deteriorate rapidly, it should be eaten on the day of purchase.
If not, place it on a bed of ice in an airtight container in the coldest part of the refrigerator.
In the freezer for a few months.
Whole mackerel are sometimes stored in a freezer bag filled with water, which would keep them in better condition