Smoked mackerel rillettes with dill

A fresh and creamy starter, ideal for the keto aperitif. Smoked mackerel, fresh cheese and dill form rillettes full of character, to spread on keto crackers or salad leaves.

Ingredients

200g smoked mackerel, crumbled

100g of fresh cheese (spreadable cheese type)

1 tablespoon of lemon juice

1 tablespoon chopped fresh dill

1 tablespoon of olive oil

Freshly ground black pepper

Instructions

1. Drain the mackerel if necessary, then finely crumble the flesh using a fork, removing visible bones and thick skin. Place in a medium bowl (1–2 minutes).
2. Add the cream cheese and mash the mixture with a fork to a spreadable texture while leaving some chunks for texture (30–45 seconds).
3. Stir in lemon juice, olive oil and chopped dill. Mix until combined and taste. Adjust pepper and avoid adding additional salt unless necessary (15–30 seconds).
4. Cover and refrigerate at least 15–30 minutes for flavors to develop and texture to firm up slightly. Take out 5 minutes before serving to return to room temperature. Serve on keto crackers or salad leaves.

Variants

• Candied lemon rillettes: add 1 teaspoon of finely chopped candied lemon zest.
• Mustard rillettes: add 1 teaspoon of Dijon mustard for added pep.
• Herb rillettes: replace the dill with a mixture of parsley, chives and tarragon.

Tips

• Taste before adding salt — smoked fish may already be salty.
• Serve very chilled for optimal texture.
• Serve with cucumber wedges for a cracker-free option.

FAQ