The mackerel can boom is likely to continue this year. Here are some recommended recipes that the author, who loves mackerel cans, can easily do.

This time, the mackerel canned rillettes are inspired by the French cuisine "rillettes", which is made by boiling meat until it becomes a paste. It's delicious, you can just mix the ingredients without using fire, and it won't stop when you put it on bread or crackers!

[Material (amount that is easy to make)]


・ Boiled mackerel can 60g (2.12oz) (use only meat)
・ Same amount as canned cream cheese mackerel ・ 1/2 teaspoon of lemon juice
・ Appropriate amount of salt and black pepper ・ Herbs such as dill and parsley (if any)

[How to make]
1. 1. Mix the mackerel cans that have been drained and loosened, the cream cheese that has been returned to room temperature, and the lemon juice.



2. Add salt and black pepper to taste and add chopped herbs to your liking (more black pepper, no herbs required)


A dip in which cream cheese eliminates the odor of mackerel and spreads the flavor richly. It is mellow and has no peculiarity, and it goes well with wine and beer when applied to crackers or browned French bread. It is also recommended to make a sandwich with tomatoes and onions. By all means for cherry blossom viewing and picnics in the coming season ♪