Method
- In a bowl combine crème fraiche, lemon juice, zest, chopped capers and chopped shallot
- Carefully peel back and remove the skin from the mackerel and flake into small pieces using your hands or a fork and add to the bowl.
- Gently fold the mixture adding in the chopped dill and black pepper to taste. Make sure its well combined but still has some texture – You don’t want it to be smooth.
- Divide the mixture into four ramekins or transfer to a serving dish
- Melt the butter (either in the microwave slowly or on the hob) and pour over to cover the rillettes, leave to set in the fridge.
Serve chilled or at room temperature – it’s perfect on toasted sourdough bread or crusty bread. Store in the fridge for up to two days.
