Smoked Mackerel Rillette on Crispy Puff Pastry
Flaked smoked mackerel blended with crème fraîche, mustard, chives and lemon zest forms a rich rillette. Paired with quick-pickled cucumber ribbons infused with fresh dill and served on crispy baked puff pastry squares. A sophisticated appetizer combining smoky, creamy and pickled elements.
Ingredients
- 1 whole smoked mackerel
- 14 tbsp crème fraîcheGreek yogurt1:1dairy-free possibleadds dairy
tangier result
- 2 tsp Dijon mustard
- 3 tbsp chives, chopped
- fresh lemon juice, a good squeeze(optional)
- lemon zest, from half a lemon
- 1 tbsp mayonnaise(optional)
- pepper
- salt
- ½ cucumber
- 1 bunch dill, finely chopped, small
- 2 tbsp vinegar, wine vinegar or any kind
- 1 tbsp sugar
- 2 tbsp water, warm
- 3 squares frozen puff pastry
Instructions
- 1
Slice the mackerel open at the belly and fold back the flesh, removing all bones by hand and discarding them.
- 2
Break down the mackerel flesh with a fork in a bowl.
- 3
Mix in crème fraîche, mustard, chives, pepper, lemon juice and lemon zest.
- 4
Taste and adjust seasoning with salt. Stir in mayonnaise if desired.
- 5
Refrigerate the rillette until ready to use.
- 6
Slice the cucumber into 0.0" slices using a mandolin or sharp knife.
- 7
Place cucumber in a sealable jar with dill, vinegar and sugar.
- 8
Add warm water until cucumber is covered, seal and shake until sugar dissolves.
- 9
Refrigerate the pickle until serving.
- 10
Defrost puff pastry and preheat oven to 400°F.
- 11
Slice puff pastry into bite-size squares or rectangles.
- 12
Lay squares on a lined baking sheet, cover with another baking sheet and weight down with a baking tray.
- 13
Bake for 11 minutes, rotating the tray halfway through for even baking.
- 14
Assemble by topping pastry squares with mackerel rillette and drained cucumber pickle.
Tips
Use hands to remove mackerel bones as small bones are hard to see but easy to feel.
Make rillette up to 3-4 days ahead and store covered in the fridge.
Prepare cucumber pickle the day of serving for best crispness.
Bake puff pastry up to 1 day ahead; assemble immediately before serving for maximum crispness.
Good to Know
Rillette keeps 3-4 days covered in fridge. Pickled cucumber keeps 1 week refrigerated. Baked pastry squares keep 1 day in airtight container at room temperature.
Mackerel rillette can be made up to 3-4 days ahead. Puff pastry can be baked up to 1 day ahead. Pickle cucumber on the day of serving. Assemble just before serving.
Serve at room temperature or slightly chilled. Top each pastry square with a spoonful of rillette and a slice or two of pickled cucumber.
Common Mistakes
Do not skip the weight on puff pastry during baking to avoid uneven puffing and dome-shaped results.
Do not over-mix the rillette to avoid breaking down the fish into a paste rather than keeping texture.
Do not use warm cucumber for pickling to avoid wilting; slice just before pickling.
Do not assemble more than 15 minutes before serving to avoid soggy pastry.