Mackerel Rillettes

from The New York Times Magazine, April 10, 2011

via Maud Hallin

for 4 people

2 whole mackerel a bit over 1 pound each, gutted

zest and juice of one lemon

zest of 1 orange

1 teaspoon minced garlic

2 tablespoons chopped fresh cilantro

3 tablespoons olive oil

salt and pepper

toasted bread slices for serving

grated lime zest (or kaffir lime zest) or minced lime leaves for garnish

Preheat oven to 300 degrees. Put the mackerel in a large roasting pan and bake until firm and cooked through, about 1 hour. Having a bowl of vinegar in the kitchen helps get rid of the strong odor the fish gives off while cooking. While it is still warm remove skin and bones.

Combine the remaining ingredients through salt and pepper, drizzle over cooled mackerel flesh, mash it a bit and serve on toast.

This is as interesting for its cooking method (baked dry in a moderate ovenfor about an hour) as for its Euro-Asian flavorings. Remember, mackerel has a lot of Omega-3!

The smell is worth it! A real good dish!