Smoked Mackerel Rillette with PEI Seasoned Crackers

Ingredients

For the Smoked Mackerel Rillette

• 2 hot smoked mackerel fillets, deboned and skin removed
• 1/3 cup cream cheese
• ¼ cup sour cream
• 1 teaspoon grainy Dijon mustard
• 1 teaspoon smooth Dijon mustard
• 1 teaspoon prepared horseradish
• 2 tablespoons finely chopped parsley, plus some for garnish
• Lemon zest & juice, to taste
• Salt & pepper
• 2–3 tablespoons butter, melted

For the PEI Seasoned Crackers

• 1 sleeve saltines
• 3–4 tablespoons melted butter
• Seafood seasoning salt

Directions

For the Smoked Mackerel Rillette

1. Add 1 mackerel fillet into a medium bowl along with the cream cheese, sour cream, mustards, and horseradish and, using a wooden spoon or a hand mixer, beat until well combined and the fish is finely flaked. Flake the remaining mackerel fillet with a fork, leaving it a bit chunkier, and add to the bowl along with the parsley. Season with lemon zest, lemon juice, and salt and pepper, to taste and mix well to combine.
2. Scoop the mixture into a serving dish or ramekin and smooth the top into a flat layer.  Gently melt the butter on the stove or in the microwave and pour a thin layer over top of the rillette.  Scatter a little parsley over the top and refrigerate for 30 minutes or for up to 3 days.

Serve with crackers and crudité.

For the PEI Seasoned Crackers

1. Heat your oven to 400ºF and line a sheet pan with parchment paper for easy cleanup.
2. Arrange the crackers onto the sheet pan in a single layer and brush with the melted butter. Scatter over the seafood seasoning salt and bake for 5 to 8 minutes or until golden brown.
3. Allow to cool slightly or completely and serve with Smoked Mackerel Rillette or on your next cheeseboard.