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Rillettes of Smoked Mackerel

2 Fillets Smoked Mackerel (5/6 oz. each)
1 Med. Onion
4 oz. Butter
Juice of Half Lemon
Freshly Ground Black Pepper

Peel and half the onion and chop it finely.
Melt 2 oz. of the butter in a small heavy pot.
Sweat the onion in the pot covered for 15 mts until soft.
Flake the mackerel and search it for bones.
Discard these.
With two forks continue to flake and break up the mackerel until it is a coarse paste.
Add the sweated onions, the remaining 2oz. of butter (melted) and the lemon juice, and pepper.
Still using the forks work the ingredients together until amalgamated.
Put into a dish into the fridge until set.
Eaten with salad it makes a good starter, or on hot toast or crackers it is good for lunch.



April 14, 2006 09:12 PM | 0 Comments
  Martin Dwyer
Consultant Chef