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Jersey Royal Potato & Smoked Mackerel Rillettes with Rye Bread Crisps
A delicious and easy-to-make potted meat spread, perfect for a snack or light lunch. Creamy Jersey Royal potatoes are combined with flaky smoked mackerel and served with crispy rye bread for dipping.
Prep Time
20 minutes
Total Time
45 minutes
Calories
495
Level
Easy
Yields
4 servings
Cost
£2.50
Cuisine:
Cooking Style:
Dietary:
Mood:
Ingredients
Servings
4
500gJersey Royal Potatoes(New potatoes can be substituted if Jersey Royals are unavailable)
£2.75
200gSmoked Mackerel Fillets(Skin on or off, your preference.)
£3.50
100mlCrème Fraîche(Full-fat or low-fat, depending on preference. Can substitute with sour cream.)
£1.00
1tablespoonFresh Lemon Juice(Freshly squeezed is best.)
£0.20
2tablespoonsFresh Dill(Chopped)
£0.75
25gButter(Unsalted)
£0.30
4slicesRye Bread(For the crisps)
£1.20
1tablespoonOlive Oil(For crisping the rye bread)
£0.15
To taste Salt
£0.05
To taste Black Pepper(Freshly ground)
£0.10
Total Cost
£10.00
£2.50 per serving
The Method
- 1
Preheat oven to 180°C (160°C fan/Gas Mark 4).
- 2
Wash and boil the Jersey Royal potatoes in a large pot of salted water until tender (about 15-20 minutes).
- 3
While the potatoes are cooking, prepare the rye bread crisps. Slice each piece of bread in half and then brush with olive oil. Place on a baking sheet and bake in the preheated oven for 10-15 minutes, or until golden brown and crisp. Set aside to cool.
- 4
Drain the potatoes and return them to the pot. Add butter, salt and pepper, and mash until smooth.
- 5
Flake the smoked mackerel fillets, removing any bones.
- 6
In a food processor or large bowl, combine the mashed potatoes, flaked smoked mackerel, crème fraîche, lemon juice, and chopped dill. Mix gently until well combined, being careful not to overmix. You want to retain some texture.
- 7
Season to taste with salt and pepper.
- 8
Spoon the rillettes into small ramekins or a serving dish. Cover and chill in the refrigerator for at least 30 minutes to allow the flavors to meld.
- 9
Serve the chilled Jersey Royal Potato & Smoked Mackerel Rillettes with the rye bread crisps for dipping.
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My Notes
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Nutrition Information
Nutrition per serving (237g)
495 kcal / 2071 kJ
Carbs
34g
13% of RDA
Fat
30g
43% of RDA
Protein
22g
44% of RDA
Detailed Breakdown
Fibre
6 g
20% of RDA
Sugar
4 g
4% of RDA
Sodium
650 mg
28% of RDA
Saturated Fat
14 g
70% of RDA
Chef's Tips
For a smoother rillette, blend the mixture in a food processor for a shorter time.
Garnish with extra fresh dill or a lemon wedge before serving.
The rillettes can be stored in the refrigerator for up to 3 days.
Add a pinch of chili flakes for a little heat.
Cooking Equipment
Oven
Stove
Large pot
Food processor or potato masher
Wine Pairings
No wine pairing suggestions available for this recipe.
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