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Smoked Mackerel Rillettes
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5 from 5 votes

Smoked Mackerel Rillettes with Aleppo Pepper

Prep Time 10 minutes
Total Time 10 minutes
Servings 4
Author Richard Bewley


  • 2 fillets smoked mackerel, skin removed, and flesh coarsely torn
  • 2 tbsp natural plain yoghurt
  • zest 1 unwaxed lemon
  • juice of half lemon
  • 1 tbsp non-pareil capers, finely chopped
  • 1 tsp heaped fresh parsley, finely chopped
  • 2 large trimmed spring onions, spliced down the centre and finely sliced
  • 1/2 tsp Aleppo pepper
  • Pinch freshly ground black pepper


  • Add two tablespoons of plain natural yogurt to a small mixing bowl.
  • Finely slice two spring onions, chop the capers, zest the lemon and add to the yoghurt.
  • Sprinkle the Aleppo pepper and mix everthing together thoroughly using a fork.
  • Carefully peel back and remove the skin of the mackerel and coarsely break up the flesh using your fingers and add to the bowl.
  • Add freshly ground black pepper, finely chopped parsley, and add a squeeze of lemon juice to taste.
  • Mix through and serve on warm toast.

Recipe Notes

These keeps really well in the fridge and should keep well for up to two days. You may find that the lemon juice had separated ... no problem, just mix it through again and it will be as good as new.