Mackerel rillette, tarragon-mayo & fennel salad
Ingredients
Fennel vinaigrette
50 ml Cider vinegar
25 ml Ricard
1 ts Dyon mustard
1 ts Fennel seeds
1 ts Anice seeds
50 ml Olive oil
50 ml sunflower oil
Half Lemon
1 tbs Icing sugar
Tarragon mayonnaise
45 gr Yoghurt
1 Egg-white
1 ts White wine vinegar
4 tbs Tarragon leaves
2 ts Dyon mustard
160 ml Neutral oil
To taste Lemon juice, salt & pepper
Mackerel rillette
320 gr Smoked mackerel
80 gr Sour cream
25 gr Goose fat
4 tbs Dill leaves
4 tbs Chives
25 gr Capers
To taste Lemon juice and salt
Other
1 Fennel
2 cups Ice water
1 Appel (Granny smith)
2 tbs Dill
Pinch Piment d'Espelette
4 slices Toasted baguette (optional)
Preparation
Fennel vinaigrette
Combine the vinegar, Ricard, mustard, spices and oils and blend smooth. Season to taste with the sugar, lemon juice and salt.
Tarragon mayonnaise
Combine the yoghurt, egg-white, vinegar, tarragon and mustard and blend smooth. Now slowly add the oil and season to taste with lemon juice, salt and pepper.
Mackerel rillette
Finely slice the dill and chives, chop the capers and combine with all other ingredients plus the zest of the lemon. Than season to taste with the juice of the lemon and salt.
Finishing the dish
Finely slice the fennel on a mandoline and chill in ice water for 5 min. Drain on a kitchen paper. Also slice the apple on the mandoline and cut into thin strips. Mix the fennel and apple. Season with some of the vinaigrette and salt.
Using a cutting ring spread the tarragon mayonaise in a circle, place a quenelle of the rillette on top and some of the fennel salad to the side. Dust the salad with the piment, decorate with some dille leaves and drizzle some vinaigrette around the plate. Optionally serve with some toasted slices of baguette.
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