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Ingredients
180g/6¼oz smoked mackerel, skin removed
2 spring onions, finely chopped
2 tbsp fresh flatleaf parsley, chopped
4 tbsp sour cream
1 tbsp horseradish cream (see note)
squeeze of lemon juice
For the salad
200g/7oz fine green beans, topped and tailed
2 medium shallots
60g/2½oz small salted capers, drained, rinsed
extra virgin olive oil
squeeze of lemon juice
Method
1. Using two forks, mash the mackerel flesh in a small
bowl. The texture should be loose and rough-looking. Stir in the spring
onion, parsley, sour cream and horseradish cream.
2. For the salad, bring a small pan of water to the boil, and using a
metal colander or a steamer, steam the green beans over it for 7-8
minutes (they should still have a crunch to them). Cool slightly, then
combine in a bowl with the remaining salad ingredients. Leave to
marinate for 20 minutes.
3. Serve the mackerel rillettes on plates with the salad.
Note: You can make horseradish cream by mixing 2 tbsp grated peeled
horseradish root with 120ml/4fl oz créme fraîche. Season with sea salt,
freshly ground black pepper and freshly squeezed lemon juice.
Alternatively, mix a couple of tablespoons of créme fraîche with
shop-bought horseradish cream.
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