Smoked mackerel rillette sandwich

This delicious recipe makes enough for four people with a generous filling.

Light Bites
Recipe for a smoked mackerel rillette sandwich
  • Preparation time 15 minutes (prep. time)
  • Serves 4


  • 100g/4oz cream cheese
  • 75g/3oz mayonnaise
  • 30g/1oz horseradish sauce
  • 2 spring onions, finely chopped
  • ¼ bulb of fennel, finely chopped
  • 1tbsp capers, finely chopped
  • ½tsp dill
  • 340g/12oz (4) smoked mackerel fillets
  • 4 malted grain baps
  • 50g/2oz butter or margarine
  • 1 small beetroot, peeled and thinly sliced
  • 50g/2oz rocket    
  • Vinaigrette dressing


  1. Place the cream cheese, mayonnaise and horseradish sauce in a bowl and mix to combine.
  2. Add the spring onions and fennel along with the capers and dill and stir again.
  3. Flake the mackerel fillets, removing the skin and any large bones, add to the cream cheese, mix everything together until you have a rough textured pâté/rillette.
  4. Cut your rolls in half and spread each half with the butter or margarine.
  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.
  6. Serve on a plate with a handful of mixed leaves, dressed in the remaining vinaigrette.