Easiest Way to Make Speedy Rillettes de maquereau

Hey everyone, it's John, welcome to our recipe site. Today, I'm gonna show you how to prepare a special dish, Recipe of Any-night-of-the-week Rillettes de maquereau. It is one of my favorites food recipes. This time, I will make it a bit tasty. This will be really delicious.

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Many things affect the quality of taste from Rillettes de maquereau, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Rillettes de maquereau delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Rillettes de maquereau is Pour 4 personnes. So make sure this portion is enough to serve for yourself and your beloved family.

To get started with this recipe, we must first prepare a few components. You can have Rillettes de maquereau using 13 ingredients and 5 steps. Here is how you cook that.

#Bingo ! Avec ces délicieuses rillettes de maquereaux très appréciées, je vous soumets une recette simple et facile à faire si vous n’utilisez pas du poisson frais.

Ingredients and spices that need to be Get to make Rillettes de maquereau:

1. Pour les rillettes
2. - 300 g de maquereaux à l’huile
3. 2 petites échalotes
4. 10-12 brins de ciboulette
5. 5-6 brins de persil
6. 30 g crème fraîche entière
7. 50 g fromage frais
8. 1 CS moutarde forte aux grains
9. 1 CC rase de curry en poudre
10. Le jus de 1/2 citron
11. 1 CS whisky
12. Sel & Poivre
13. Quelques grains de baie rose

Instructions to make to make Rillettes de maquereau

1. Ouvrir les boîtes de maquereaux et les mettre à égoutter
2. Peler les échalotes et les émincer finement, ciseler le persil et la ciboulette
3. Dans un cul de poule, fouetter le fromage frais avec la crème fraîche, ajouter la moutarde, les herbes, le curry, le jus de citron, le bouchon de whisky et mélanger
4. Incorporer délicatement la chair des maquereaux (après avoir éventuellement doucement gratter la peau), goûter et rectifier l’assaisonnement si nécessaire, réserver au frais
5. Décorer éventuellement de baies roses et de pluches de persil

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