Ingredients
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
Preparation
Smoked Mackerel Rillettes
- Skin the mackerel if necessary.
- Place the mackerel in the bowl of a food processor and, using the pulse setting, chop until the flesh is broken down slightly.
- Add the cream cheese, salt, and pepper. Pulse about 5 times or until the mixture is well combined.
- Finish with the dill, shallots, and lemon juice. Pulse about 10 times or until the mixture is well combined.
- Set aside.
Assembly
- Toast the 4 slices of bread.
- Spread the mayonnaise on the slices of bread; then, evenly distribute and spread the mackerel rillettes over the bread.
- 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.
- Garnish with a few sprigs of dill, lemon zest and some fresh ground pepper.
*Recipe courtesy of Ann-Rika Martin