High-Protein
Smoked Mackerel Rillette
20 mins
4 Servings
This fabulous dish is bursting with nutrition thanks to omega 3- and vitamin B12- packed smoked mackerel. Simple to make and ready in minutes, it is perfect as a lovely starter or larger main course.
Brilliant Bases Used In This Recipe
Quick pizza dough
About This Recipe
Smoked mackerel rillette, is our Elevated take on the classic French course paté, usually based around, duck/goose leg or pork belly – fattier cuts of meat that have been cooked low and slow after being salted and gently cooked in their own oils.
Mackerel is high in protein and omega 3 fats (that are essential for heart health and blood pressure), as well as super important vitamin B12. In fact, one fillet provides almost 300% of your daily needs.
Amongst other things, B12 deficiency can cause anaemia and be damaging to the nervous system. The mackerel is salt-cured and hot-smoked to give umami flavours and here we amplify its flavour with lemon, horseradish and the classic-with-fish herb, dill. All the ingredients are bound with rich cream-cheese to deliver a taste and mouth-feel sensation.
We marry it with our homemade Elevated seeded flat-bread crackers and a simple soused cucumber to create an amazing simple-to-prepare starter that packs a flavour and nutritional punch.
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Ingredients
250g/9oz smoked mackerel fillets peppered, sweet or straight up
100g/4oz mascarpone (or any full-fat cream cheese)
½ lemon zested and juiced
5tsp finely chopped fresh dill
5tsp creamed horseradish (or 2tsp fresh grated horseradish with 15g mayonnaise)
Salt and pepper to taste
Nutrition Per Serving
Calories
217
Fats
18G
Carbs
2G
Protein
11G
Method
Pre-prepare your pizza dough and take 250g/9oz of it (see video below). The rest can be stored in the fridge for a week or portioned and kept in the freezer
Pre-prepare your soused cucumber (see video below)
Carefully strip the skin off the mackerel and de-bone the fine pin bones with a V-cut technique (see the recipe video here)
In a bowl, work with a fork to break down into flaky fish fibres
Add the remaining ingredients, folding them in to ensure even distribution.
Season to taste with salt pepper and more lemon juice if required
Serve with the flatbread crackers and soused cucumber
