Mackerel Rillettes with Lime

Bright with lime and fresh herbs, these mackerel rillettes from the Ferrandi School of Culinary Arts make a beautifully simple starter or aperitif – ideal for summer lunches and drinks parties…

INGREDIENTS

• 1 lb 2 oz (500 g) mackerel 2 tsp (10 ml) white vinegar
• Olive oil
• ½ bunch chives
• ¼ bunch dill
• 1 lime
• Scant½ cup (3½ oz/100 g)
• mascarpone
• Salt and freshly ground pepper
• Toasted baguette slices

METHOD

• Using the fish filleting knife, fillet the mackerel and remove any pin bones.
• Soak the fillets skin side down in the vinegar for 10 minutes, then gently remove the skin.
• Fry the fillets in a skillet with a little olive oil over medium heat until the flesh is just cooked through but soft. Place in a bowl and mash with a fork until broken up.
• Snip the chives into small pieces, finely chop the dill, and finely grate the zest of the lime. Add all three to the mackerel and stir to combine.
• Stir in the mascarpone to loosen, then drizzle with a little olive oil and season with salt and pepper. Stir to blend.
• Serve in an empty sardine tin, if you wish, with toasted baguette slices on the side.