Bord à Bord Recipes with organic seaweed from Brittany

Recipes of the sea

Duo of rillette and mackerel marinade with nori seaweed tartare

  • 45 min
  • 15 min
  • 120 min


Serves 4:
• 4 big slices of farmhouse bread
• 4 large, very fresh mackerel, cut by your fishmonger
• Wasabi
• 1 spring onion
• 2 lemons
• Organic olive oil
• 100g of lightly salted butter
• 1 jar of nori seaweed tartare
• 2 tablespoons of cream cheese or yoghurt
• Salt and pepper
• 4 basil leaves


First step:
(Preferably in the morning)
-  In a bowl, put 8 tablespoons of olive oil, juice of 1 lemon and minced basil.
-  Pour this marinade over 4 of the previously boned mackerel fillets (note: the fillets should be well "soaked" in this marinade).
- Place in the refrigerator.
-  Take out the butter.

Second step:
-  In a saucepan, pour a drizzle of olive oil over the 4 remaining mackerel fillets, and a pinch of salt.
-  Cook gently covered whilst stirring.
-  Stop cooking when the fillets become crumbs.
-  Store.

Third step:
-  In a container, put the butter (now softened), white cheese, finely minced fresh onion (keep some rings for decoration) and the juice of 1 lemon.
-  Mix well.
-  Add the mackerel pieces, mix well, and then adjust the seasoning.
- Place in the refrigerator.

(at least 2 hours after)
-  Cut the slices of bread into equal strips, 2 per person.
-  Toast the bread and store.
-  Remove the marinated mackerel fillets as well as the mackerel rillettes.
-  Cut the mackerel fillets widthways according to the dimensions of the bread.
-  Spread the slices of bread with Nori tartare.
-  Arrange the pieces of marinated mackerel on 4 slices, slightly overlapping.
-  On the others, arrange the rillette.
-  Garnish with fresh onion rings.
-  Enjoy.

The special trick


You can also make it with: a slice of bread, nori, rillettes and pickled mackerel. You can garnish it with leek sprouts.

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