Perhaps the time has come when we can say with confidence: “Stop putting only Olivier, Fur Coat and Mimosa on the New Year's table between plates with herring and mashed potatoes!” Because we live that beautiful era, when the abundance and accessibility of gastronomy allows us to make the solemn feast truly interesting and abundant.
Remember to serve fresh white bread or toasted toast with mackerel
Therefore, we suggest that you diversify the festive menu and "dilute" the festive dinner with riet from mackerel. We can say that this dish is a distant relative of the paste. But its taste and texture are significantly different from the usual "spreading" and will give you an unforgettable taste experience!
It’s easy to make riyet from mackerel, provided that you have everything you need. And this:
- 500 g of fresh mackerel;
- 450 g of smoked mackerel;
- 30 g butter;
- 1 tbsp olive oil;
- 2 tbsp finely chopped fresh parsley;
- salt, black pepper and lemon juice to taste.
Fish (both fresh and hot smoked) must be cleaned of skin and gills removed. We spread fresh mackerel on a baking sheet covered with parchment, sprinkle with olive oil, add a little salt and pepper and bake in the oven, heated to 180 degrees, about 15 minutes.
Riyet can be served both in separate plates or in bowls and on slices of toasted bread.
When the fish is baked, remove the fillet from the bones and disassemble it into fibers in a separate container.
From hot smoked mackerel, we also separate the fillet from the bones, finely chop it or manually parse it into the same container where the chopped baked fish already lies. Mix by adding softened butter and chopped parsley. Salt, pepper and add lemon juice to taste.
An interesting option for serving riyet - in crispy tartlets
When the dish is ready and “rests” slightly in the refrigerator, you can put it on the table with toasted toast or slices of fresh white bread. An ideal pair for such an appetizer is a glass of cool white semisweet drink.
