About the Recipe
Traditionally, with a rillette the meat would have been cooked in the fat. In this recipe, I have just combined the fat and the smoked fish, creating a very rich, chunky pâté.
Ingredients
Shopping list
2 smoked trout fillets
250 g butter
1 lemon
1 punnet parsley
1 punnet chives
1 country-style bread
Assorted pickles
1 Le Petit France brie
Pantry items
1 tsp (5 ml) olive oil
Salt and milled black pepper
Preparation
For serving
Country-style bread
Assorted pickles
1 ea Le Petit France brie
Flake the smoked trout fillets by hand (I prefer to do it this way, as it keeps some texture, but you can blend it in a food processor if preferred).
Add the remaining ingredients and mix until everything is incorporated.
Place the mixture into four individual-sized ramekins or one large bowl, and smooth the surface. Refrigerate until chilled.
Serve with country-style bread, some pickles and Brie cheese.
Note
If you do not have bread, use Melba toast or serve with crackers.
For extra richness, use mascarpone or crème fraîche instead of the butter.
Ingredients
2 smoked trout fillets
1 tsp (5 ml) olive oil
80 g softened butter, at room temperature
Zest of lemon to taste
Juice of ½ lemon
Salt and milled black pepper
1 tbsp (15 ml) chopped parsley
1 tbsp (15 ml) snipped chives