Mackerel kaffir lime leaf rillette

Mackerel kaffir lime leaf rillette

The salted, semi-dried then frozen mackerel fillets from the catch in March, re-appear on the dining table regularly. Other then simply roast in the oven, I also turn it into rillette for easy serving as starter for dinner party.

1. Place fillets direct from the freezer into 180˚C oven, bake until well cooked, around 15 to 20 minutes.

2. Remove skin and take out white meat, the brown meat at the back is slightly more fishy, not everybody's favorite.

3. Season with salt and white pepper, fluff up the meat, remove bones then mix with finely cut kaffir lime leaves and sour cream. Serve with salad.