Nice Spread: Fish Rillettes

This easy method works with just about any kind of fish

I wrote recently about these chicken rillettes, which are marvelous, and about this superbly adaptable method for preserving cooked meat. On the heels of the roasted bluefish with genius sauce, I wanted to show you how that same method works famously with fish of almost every sort, and especially with the leftovers from a large fillet that you may have grilled, baked, or poached.

This is as easy to make as tuna salad, but much more interesting. It’s absolutely one of the most useful and tasty (and flexible) methods for transforming any leftover cooked fish into something that works as well for a quick and nutritious lunch as it does for fancy canapés at your next party.