Mackerel rillettes with char-grilled spring onions
- PREP TIME
- COOKING TIME
- under 20 mins
- 200g of smoked mackerel
- 2 heaped tablespoons of parsley
- 100ml creme fraiche
- a tablespoon of horseradish cream
- zest and juice of half a lemon
- freshly ground black pepper.
- two dozen spring onions
- salt and pepper
- olive oil
- Sour dough bread to serve
Mash the flesh of 200g of mackerel with two forks to get rough, textured looking flakes. Stir in 2 heaped tablespoons of parsley, 100ml creme fraiche and a tablespoon of horseradish cream. Grate in the zest and juice of half a lemon and season with plenty of freshly ground black pepper. Top and tail two dozen spring onions and remove the outer skins. Season well with salt and pepper and drizzle in a little olive or vegetable oil. Heat a char-grill until its smoking hot and cook the spring onions until they are slightly charred on the outside and cooked through. Season them with a dash of red wine vinegar. Toast slices of sourdough and spread with the mackerel rillettes. Either top them with the spring onions or pass the spring onions around on a separate plate.