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Tee Sirk
Mackerel grill with toast
Rillette of smoked mackerel fillet with butter, tarragon, capers and white bread.
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Ingredients
Directions
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Remove the skin from the mackerel. Pull the fish meat apart with 2 forks. Melt the butter and mix with the tarragon, capers and pepper through the mackerel.
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Spoon into a bowl, press and put in the refrigerator for at least 1 hour to stiffen.
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Toast the bread and cut diagonally. Serve the toast and cornichons at the rillette.
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Nutrition
200Calories
Sodium13% DV320mg
Fat22% DV14g
Protein16% DV8g
Carbs3% DV10g
Fiber4% DV1g
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