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Rilette of smoked mackerel

This Christmas appetizer will surely be highly appreciated by friends and family. Original, bursting with healthy fats and absolutely delicious. Serve on a crispy piece of toasted ciabatta and add marinated radish slices on top as a finishing touch.

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  • 4 persons
  • 20
  • Amuse & Starter
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Recipes from Oil & Vinegar

Christmas is not only the best season of the year, but also the tastiest. Whether you stand in the kitchen for hours to put an outstanding meal on the table or just keep it low-key and easy as possible: at Oil & Vinegar you’ll find everything to make your Christmas dinner special. And you can even do that with only one product.

  • 1 ciabatta loaf
    6 tbsp Koroneiki Olive Oil
    1 tbsp Mélange de France
    8 radishes
    3 tbsp Tomato Vinegar
    10 1/3 oz smoked mackerel
    3 1/3 oz creme fraiche
    ½ lemon
    3 sprigs of tarragon
    pepper
    sea salt

  • Pre-heat the oven to 350 °F. Cut the ciabatta into 8 thin slices and transfer them to a
    baking sheet. Mix 4.5 tbsp Koroneiki extra virgin olive oil with the Mélange de France and
    brush the mixture onto the bread slices. Bake for 8 - 12 minutes in the oven until nice and
    crunchy.


    Cut the radishes into slices and pickle them with tomato vinegar. Allow to soak.

    On to the rilette. Finely mash the mackerel, strip the tarragon leaves off the two sprigs and
    make a silky cream of mackerel, tarragon, creme fraiche and lemon juice. Season to taste
    with sea salt and pepper.

    Spread the rilette onto the toasted ciabatta slices and garnish with the pickled radish
    slices and the remaining tarragon. Finally sprinkle with the remaining extra virgin olive oil.



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