PHOTOGRAPHS PETER CASSIDY FOOD STYLING KATHY KORDALIS STYLING TONY HUTCHINSON
book of the month.
“Scandinavians do summer food so well. It’s wholesome, flavoursome, simple to make and naturally beautiful to look at – perfect for enjoying outdoors in a relaxed setting. Whether you’re in the garden with friends or on a family picnic, sharing delicious food outside in the warm weather helps to evoke a magical sense of summer”
BRONTË AURELL
Smoked mackerel rillettes with rye crisps
SERVES 4 AS A GENEROUS STARTER OR LIGHT LUNCH. HANDS-ON TIME 15 MIN, OVEN TIME 10-20 MIN
“This is a super-easy dish. Rillettes are spread on toast and are similar to a coarse pâté. They’re usually made with fatty pork (or duck), but I love making rillettes with fish. This recipe also works well with smoked salmon.”
MAKE AHEAD
Bake the rye crisps several days ahead and store in an airtight container. The mackerel rillettes will keep for 2 days, covered in the fridge.
BRONTË’S TIPS
If making your own rye crisps (step 1), slice the bread very thinly or they will be too hard to eat once baked. You may need extra toast as there’s a lot of rillettes. Don’t add any salt until you’ve combined all the ingredients (step 2) as smoked mackerel can be salty.
• 8-12 very thinly sliced pieces of rye bread (see tips) or store-bought rye crisps
• 200ml crème fraîche
• 2 tsp dijon mustard
• 3 tbsp chopped fresh chives
• Squeeze fresh lime juice
• ½ tsp horseradish sauce (optional)
• 300g smoked mackerel fillets
TO SERVE
• ¼ small fennel bulb
• ½ apple