Filter
Reset
Sort ByRelevance
Tee Sirk
Mackerel grill with toast
Rillette of smoked mackerel fillet with butter, tarragon, capers and white bread.
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
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.
-
Spoon into a bowl, press and put in the refrigerator for at least 1 hour to stiffen.
-
Toast the bread and cut diagonally. Serve the toast and cornichons at the rillette.
Blogs that might be interesting
-
15 minSnackciabatta Bread, smoked salmon, sundried tomato tapenade, Mexican spices, grated cheese, oil,ciabattatosti with smoked salmon -
15 minSnackasparagus tips, mayonnaise, Zaanse mustard, milk, cooked ham cubes, salt and pepper, salad / ragoutcups,asparagus hammocks -
50 minSnackcelery, olive oil, shallots, carrots, dried thyme, chicken livers, cognac, butter, fresh parsley, garlic, baguette,chicken liver spread on crostini -
35 minSnackRed pepper, fresh ginger, lime, fish sauce, coconut palm sugar, coconut flour, medium sized egg, grated coconut, Japanese breadcrumbs, frozen giant prawn, coconut oil,crunchy coconut shrimp with thai dip
Nutrition
200Calories
Sodium13% DV320mg
Fat22% DV14g
Protein16% DV8g
Carbs3% DV10g
Fiber4% DV1g
Loved it