Fish is the Dish

Martin Wishart’s Mackerel Rillettes and beetroot salad

Prep time: 10-12 minutes Cooking time: 10-12 minutes Serves: 1 Skill level: Competent Cook Recipe by: Martin Wishart

Enjoy Martin Wishart’s tasty mackerel rillettes

The method

Recipe supplied by Martin Wishart award-winning chef and restaurateur 

For the mackerel

  1. Season the fresh mackerel with salt and place it in a foil envelope with a knob of butter and a couple of thin slices of garlic.
  2. Cook this in the oven at 200C for 6-8 minutes until just done.
  3. Remove the parcels from the oven and leave the fish to cool in the foil.
  4. When cool remove the garlic, skin and bones from the fish, reserving the cooking juices for later.
  5. Put the butter in a bowl and beat it until light and aerated.
  6. Add the smoked and fresh fish and, using a fork, break it down until it is evenly mixed and fine in texture.
  7. Add the remaining ingredients and the fish cooking juices to the bowl and fold in until evenly mixed.
  8. Adjust the seasoning to taste.

For the Beetroot Salad

  1. Cut the beetroot into approximately 1cm dice and place it into a bowl.
  2. Whisk together the other ingredients in a separate bowl.
  3. Mix as much dressing into the beetroot to coat it well.

To Finish

  1. Spoon a little of the beetroot salad onto a plate.
  2. Form a couple of quenelles of the rillettes onto each plate using 2 spoons.
  3. Garnish the dish with toast or oatcakes and a little dressed salad.
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