Ingredients
| FOR THE FISH RILLETTES | |
| 2 punnets cherry tomatoes | |
| 6 cloves garlic, unpeeled | |
| 4 tablespoons extra virgin olive oil | |
| 250-300g smoked fish such as mackerel, kahawai or warehou | |
| 1 tablespoon grated horseradish | |
| ½ -1 teaspoon hot sauce | |
| 1-2 tablespoons pickle juice | |
| 2 tablespoons chopped herbs such as chives, dill or parsley | |
| FOR THE CUCUMBER & PICKLE SALSA | |
| 2 baby cucumbers, finely diced | |
| ¼ cup sliced pickles (I used McClure’s sweet and spicy), finely diced | |
| ½ green chilli, finely chopped | |
| TO SERVE | |
| crisp breads, crackers or leaves such as endive or baby gem lettuce |
Rillettes of smoked fish or salmon are always great for a quick nibble. Usually my standby is fish with crème fraîche and some horseradish, but sometimes I like to keep it dairy free. Using roasted cherry tomatoes with some garlic, some of which is blitzed then added to the fish, makes for a sweeter and softer version. This recipe makes more roasted cherry tomatoes than you’ll need, but I think they are perfect for using later in the week to toss through some pasta with fresh basil.
Instructions
| 1. | FISH RILLETTES |
| 2. | Heat the oven to 180°C. |
| 3. | Put the cherry tomatoes and garlic cloves in a small roasting dish so they fit snugly in a single layer. |
| 4. | Drizzle with the olive oil and season with sea salt. |
| 5. | Roast for 35-40 minutes until the tomatoes have softened and are just beginning to burst. |
| 6. | Set aside to cool slightly. |
| 7. | Peel the garlic and put into a blender (or use a stick blender) with quarter of the tomatoes and blitz to a rough paste with some of the gorgeous tomato and olive oil liquid (roughly ¼ cup). |
| 8. | Shred the fish into small pieces and combine with the blitzed tomatoes, the horseradish, hot sauce, pickle juice and herbs. |
| 9. | Adjust seasonings to taste. |
| 10. | CUCUMBER & PICKLE SALSA |
| 11. | Combine all the ingredients and season with salt and pepper. |
| 12. | TO SERVE |
| 13. | Smear some rillette on the crisp bread, add a teaspoon of the salsa and top with a cherry tomato. |
Recipes & food styling Ginny Grant / Photography Aaron McLean / Styling Fiona Lascelles
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