Marine Rillettes

Heat oven to 240°C. Chop the shallot and carrot. Mix them with the wine in an oven dish. Add the mackerel, salt and pepper. Cook for 10 minutes in the oven.

Mix mustard, cream and mayonnaise. Cook the eggs for 9 minutes in boiling salted water, then shell them.

Detach the mackerel fillets, remove the skin and crumble the flesh. Add the crushed pink berries, 3 sprigs of chopped dill, the lemon juice and the sauce. Refrigerate for at least 30 minutes in a bowl.

Serve with lettuce and hard-boiled eggs, garnish with chopped dill and enjoy with good toast. Our advice: These rillettes are also made with cod or desalted cod. Instead of mustard, dare a little horseradish.