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Tartine of Smoked Mackerel Rillettes

  • Prep time
    20 minutes
  • Cooking time
  • 4


Smoked Mackerel Rillettes

  • 250 g of smoked mackerel
  • ½ cup of cream cheese (at room temperature)
  • 3 tbsp of chopped dill + a few sprigs for garnish
  • 1 shallot, finely chopped
  • Zest and juice of 1 lemon
  • Salt and pepper to taste
  • 4 slices of Campagnolo bread
  • 4 tbsp of mayonnaise
  • ½ a carrot, peeled


Smoked Mackerel Rillettes

  1. Skin the mackerel if necessary.
  2. Place the mackerel in the bowl of a food processor and, using the pulse setting, chop until the flesh is broken down slightly.
  3. Add the cream cheese, salt, and pepper. Pulse about 5 times or until the mixture is well combined.
  4. Finish with the dill, shallots, and lemon juice. Pulse about 10 times or until the mixture is well combined.
  5. Set aside.



  1. Toast the 4 slices of bread.
  2. Spread the mayonnaise on the slices of bread; then, evenly distribute and spread the mackerel rillettes over the bread.
  3. Cut the end of the carrot on the bias. Using a vegetable peeler, make carrot shavings, starting at the end that was cut on an angle. Top the tartines with the shaved carrots.
  4. Garnish with a few sprigs of dill, lemon zest and some fresh ground pepper.

*Recipe courtesy of Ann-Rika Martin