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The starter, Regional

Smoked mackerel rillettes with lemon

Smoked mackerel rillettes are a spread of smoked mackerel, fresh cheese and lemon, served on toasts, for 6 people. They take 20 minutes of active work the day before, are made entirely ahead, rate very easy and cost €1.90 per person. The key is mashing the fish with a fork to keep visible flakes.

Smoked mackerel rillettes with lemon, creamy and sharp, spread on crisp toasts in minutes.

Smoked mackerel rillettes with lemon
For
6 people
Work
20 min
Total time
25 min
Prep
Prepared the day before
Difficulty
Very easy
Cost per person
€1.90
Calories per person
290 kcalcalculated by Kiloach, your weight coach

Smoked mackerel gives this spread a bold, savory edge, softened by fresh cheese and brightened with lemon. Minced shallot adds a little bite and crunch, while fresh chives stirred in right before serving keep the whole thing tasting alive. It is a chunky, rustic spread, nothing like the smooth versions you find in a tub.

Serve it as a starter for a dinner with friends or a family meal, just as good next to a winter stew as on a summer terrace with a glass of chilled white wine. It works in any season and comes together easily even for a last-minute gathering, since the real work happens the day before.

The schedule

What happens when, so you can be with your guests instead of in the kitchen.

  1. The day before 3 steps, 15 min
  2. The same day Nothing to do
  3. Before the guests arrive 1 step, 10 min
  4. When it's time to serve 1 step

The day before, you flake the mackerel, mix the rillettes and pack them into a bowl in the fridge, that is the only real work. Just before guests arrive, toast the baguette slices and let them cool on a rack. Right before serving, scatter fresh chives over the rillettes and set the toasts alongside.

The ingredients

6 people

Fish counter

  • Smoked mackerel 400 g

Dairy

  • Fresh cheese, such as Saint Môret 150 g

Fruits and vegetables

  • Lemon 1
  • Shallot 1
  • Chives 1 bunch

Bakery

  • Baguette 1

Pantry

  • Pepperoften in the pantry 1 pinch

Allergens Fish, Lactose, Gluten

The recipe, moment by moment

The day beforeWhat's better after resting overnight in the fridge.

  1. Remove the skin and bones from the mackerel and flake the flesh. 10 min

    Run your fingers along the fillet, the bones are easy to feel.

  2. Mash the flesh with the fresh cheese, lemon juice, minced shallot and pepper. 5 min

    Taste before adding salt, smoked mackerel is already salty.

  3. Pack the rillettes into a bowl, cover with plastic wrap and chill in the fridge.

    Resting in the fridge lets the flavors come together.

Before the guests arriveThe last hour, right before the doorbell rings.

  1. Slice the baguette thinly and toast the slices in the oven until golden. 10 min

    Flip the toasts halfway through for even browning.

When it's time to serveThe final touches, right in front of your guests.

  1. Scatter fresh chives over the rillettes and serve with the toasts.

    Add the chives at the last minute so they stay green.

Our tips to get it right

  • Pick firm smoked mackerel, not too oily, so the rillettes do not weep liquid as they sit in the fridge.
  • If the mix feels too stiff straight from the fridge, loosen it with a spoonful of fresh cheese or a squeeze of lemon juice before serving.
  • Toast the baguette slices just before guests arrive, but let them cool uncovered on a rack, not under a towel, so they stay crisp.

The variations

  • Swap the smoked mackerel for smoked salmon for a milder, less assertive version.
  • For a fish-free take, mash drained artichoke hearts with the same cheese and seasoning instead of mackerel.
  • For kids, skip the raw shallot and spread the rillettes on small buttered white bread toasts instead of grilled baguette.

What to serve it with

  • A glass of chilled dry white wine
  • Crisp radishes with a little butter
  • A simple green salad to follow

Storage

The rillettes keep for 2 days in the fridge in a bowl covered with plastic wrap. They do not freeze well because of the fresh cheese. Take them out 10 minutes before serving so they spread more easily.

Questions about this recipe

Can I use a food processor to save time?

You can, but the texture turns smoother and loses the rustic chunks of fish. A fork is still better if you have the time, even two extra minutes make a difference.

What cheese can I use if I do not have Saint Môret?

A plain drained fromage frais or a plain cream cheese spread works well. Avoid anything too runny, it will make the rillettes watery.

How should I serve these rillettes at a dinner party?

Spoon the rillettes into a nice bowl or glass jar with the toasts arranged around it, so guests help themselves. It is a simple, relaxed way to start an appetizer or starter course.

Can I make the rillettes two days ahead?

Yes, they keep well for 2 days in the fridge and the flavor even rounds out a bit. Just add the fresh chives only right before serving.

Can smoked mackerel rillettes with lemon be made ahead?

Yes, it's even recommended. The recipe needs 20 min of work in total, split up like this, the day before, 3 steps, before the guests arrive, 1 step, when it's time to serve, 1 step.

How long does it take to make smoked mackerel rillettes with lemon?

Allow 25 min in total, including resting and cooking time, of which 20 min is actual work. The recipe is rated "very easy".

How many calories are in smoked mackerel rillettes with lemon?

About 290 kcal per person, for a recipe meant for 6 people. The calories are calculated by Kiloach, your kilo coach, the app that partners with Mon Chou.

How much does smoked mackerel rillettes with lemon cost?

About €1.90 per person, that's €11.40 for 6 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains fish, lactose, gluten. Remember to ask your guests about their allergies before putting your menu together.

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