Smoked Mackerel Rillettes with Aleppo Pepper
fillets smoked mackerel
skin removed, and flesh coarsely torn
natural plain yoghurt
zest 1 unwaxed lemon
juice of half lemon
heaped fresh parsley
large trimmed spring onions
spliced down the centre and finely sliced
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.
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.