pâté & rillettes · Cooking course

Ingredients

• Hot-smoked mackerel — 600 g
• Onion — 100 g
• Anise — 1 pc
• Thyme — 3 sprigs
• Ghee — 50 g
• Dry white wine — 100 ml
• Sour cream (20%) — 200 g
• Baguette — 1 pc
• White pepper

Instructions

1. Cut the mackerel lengthwise and pick the flesh apart, removing every bone.
2. Pour the wine into a saucepan, add the star anise and thyme, and reduce.
3. Dice the onion as finely as possible — 1–1.5 mm.
4. Strain the wine, return it to the saucepan, and put it back on the heat. Add the ghee and swirl until melted.
5. Take off the heat, add the onion, let it stand for a couple of minutes. Add white pepper and stir.
6. Add the sour cream and whisk it into the mixture.
7. Combine the sauce (reserve a little for step 8) with the mackerel flesh, folding carefully — don’t mash it to a purée.
8. Pack into ramekins, level the tops with gentle pressure. Pour the remaining sauce over and smooth. Chill so the glaze sets — about 30 min.
9. Slice the baguette and pile the rillettes on top.