Mackerel Rillettes open sandwich
SERVES
4
PEOPLE
PREP TIME
15
MINUTES
COOKING TIME
15
MINUTES
CUISINE
Danish
COURSE
Main
Method
Carefully remove and discard the skin and bones from the mackerel. Break up the fish into pieces.
Mix the mackerel, eggs, chives, radishes, lemon juice, lime juice, lime zest, coriander and chilli flakes.
Season to taste with pepper.
Place the eggs in a small saucepan and pour cold water over, so they are covered. Bring to the boil and let them boil for 4 minutes.
Take the saucepan off the heat, pour out the boiling water and pour plenty of cold water over the eggs.
After 10 minutes, peel them; they are ready to be used.
Place the rye bread slices on a work top and spread the butter evenly on each slice.
Divide the mackerel rillettes between each bread slice and top with the coriander leaves.
Ingredients
170g smoked mackerel
2 hard-boiled eggs, chopped
2 tablespoons finely chopped chives
5 radishes, finely chopped
1 tablespoon lemon juice
2 tablespoons lime juice
1 1/2 teaspoons finely grated unwaxed lime zest
2 tablespoons chopped coriander, plus leaves to decorate
1 1/2 teaspoons chilli flakes
freshly ground black pepper
4 slices of rye bread
salted butter
Method
Carefully remove and discard the skin and bones from the mackerel. Break up the fish into pieces.
Mix the mackerel, eggs, chives, radishes, lemon juice, lime juice, lime zest, coriander and chilli flakes.
Season to taste with pepper.
Place the eggs in a small saucepan and pour cold water over, so they are covered. Bring to the boil and let them boil for 4 minutes.
Take the saucepan off the heat, pour out the boiling water and pour plenty of cold water over the eggs.
After 10 minutes, peel them; they are ready to be used.
Place the rye bread slices on a work top and spread the butter evenly on each slice.
Divide the mackerel rillettes between each bread slice and top with the coriander leaves.
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