Mackerel rillettes
Mackerel provides omega-3 fats and protein, so these rillettes are both filling and nourishing. Cream cheese softens the texture, while pickles and mustard add brightness without sugar. It is a chilled fish appetizer for a keto menu.
Bake mackerel (350 g) with garlic (12 g) at 180 C for 15 minutes, then cool and flake it. Slowly cook onion (300 g) in ghee (50 g) until soft, then blend it into a puree.
Mix the fish with the onion puree, cream cheese (150 g), Dijon mustard (50 g), pickled cucumbers (70 g), lemon juice (25 g), thyme (2 g), tarragon (2 g), salt (5 g), and black pepper (1 g). Chill the rillettes before serving.
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