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Smoked mackerel rillette sandwich

This delicious mackerel rillette sandwich recipe is a perfect light bite at any time of the day, ideal with a handful of salad leaves and vinaigrette dressing.

  • 15 minutes prep. time
  • Serves 4
  • Salads & light bites
Smoked mackerel rillette sandwich recipe on a National Trust chopping board
Enjoy this mackerel sandwich recipe any time of day | © National Trust/Kirsty Messenger


  • 100g cream cheese
  • 75g mayonnaise
  • 30g horseradish sauce
  • 2 spring onions, finely chopped
  • ¼ bulb of fennel, finely chopped
  • 1 tbsp capers, finely chopped
  • ½ tsp dill
  • 340g (4) smoked mackerel fillets
  • 4 malted grain baps
  • 50g butter or margarine
  • 1 small beetroot, peeled and thinly sliced
  • 50g rocket    
  • Vinaigrette dressing


Step 1

Place the cream cheese, mayonnaise and horseradish sauce in a bowl and mix to combine.

Step 2

Add the spring onions and fennel along with the capers and dill and stir again.

Step 3

Flake the mackerel fillets, removing the skin and any large bones, add to the cream cheese and mix everything together until you have a rough textured pâté/rillette.

Step 4

Cut your rolls in half and spread each half with the butter or margarine.

Step 5

Divide the mackerel rillette between the rolls. Top with the sliced beetroot and a portion of the rocket, followed by a drizzle of the vinaigrette.


Step 6

Serve on a plate with a handful of mixed leaves, dressed in the remaining vinaigrette.

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