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Le Chaudron recipe
Maquereaux rillettes maison
Homemade mackerel rillettes
⏱ 20 minServes 6Easy285 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients6 servings
600 g (21 oz)fresh mackerel fillets
150 g (5 oz)softened unsalted butter
150 g (5 oz)cream cheese (Saint-Môret style)
1bunch of chives, chopped
1bunch of flat-leaf parsley, chopped
The juice of 1 lemon
1 tspDijon mustard
1 tspfreshly ground pepper
- 600 g (21 oz) fresh mackerel fillets
- 150 g (5 oz) softened unsalted butter
- 150 g (5 oz) cream cheese (Saint-Môret style)
- 1 bunch of chives, chopped
- 1 bunch of flat-leaf parsley, chopped
- The juice of 1 lemon
- 1 tsp Dijon mustard
- 1 tsp freshly ground pepper
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 6. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Poach the mackerel fillets in simmering salted water for 6 minutes until opaque.
- Drain and let cool on paper towels.
- Flake the fish with a fork, removing the skin and bones.
- Work the softened butter with the cream cheese in the bowl until smooth.
- Mix in the flaked mackerel for a rustic texture.
- Add the chopped chives, parsley, lemon juice, mustard and pepper.
- Taste and adjust, then divide among small jars and refrigerate for 2 hours before serving.
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