Mackerel rilette

Originally prepared with pork, here modified for smoked mackerel. Refreshing, tart, spicy and velvety. 

Mackerel rilette

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mackerels, smoked



crème fraîche



apples, tart and firm



horseradish, grated



salt and pepper

Preparation method

  • Pull the smoked mackerel.
  • Combine with the crème fraîche and the grated horseradish.
  • Finely chop the apple and add to the mackerel mixture.
  • Season with salt and pepper.

Serving suggestions

  • As a topping for toast or country bread.
  • As a component in a salad or starter, e.g. with pickle, tomato or cucumber.

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