Smoked Trout ‘Rillette’

16 Sep


B’s Chilled Cucumber Soup is making me look forward to warmer weather. Well, that and bare feet around the house.

For more spring like weather, like I am having here, I thought a smoked trout spread would be lovely to try. A rillette is essentially a potted meat, like pork or rabbit, cooked in its own juicy fats, and then set in a ramekin or jar. So this is not a truly traditional rillette. What it is, is a light and flavoursome spread that would be perfect on a spring night, with a drink, before dinner.

It is pretty easy to make too, even better.

This is what you will need.



A smoked trout, Mascarpone cheese, some spring onions, dill, and a lemon.

I carefully, pulled the skin off the fish, and then the flesh off the bones, one side at a time. Flaking the fish up as I went.

I chopped some spring onion, and some dill. Juiced the lemon, and added all of these to some Mascarpone in a bowl. And mixed them well.

I added in the flaked pieces of trout and combined well. Salt and pepper was added to taste.

The mix was spooned and then pressed in to a ramekin, and the top flattened off. I added a sprig of fresh dill as I served it.

You could serve it with fresh bread or toast, but I love pumpernickel, radishes, or even celery as delicious and healthy options. It is light and fresh, quite more-ish really!

I can’t imagine where this is going to take you B!

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Smoked Trout Rillette

ingredients

1 whole smoked trout, without skin or bones, flaked in to small pieces
4 medium sized spring onions (scallions), finely chopped
1 1/2 tablespoons of chopped fresh dill
2 tablespoons of lemon juice
1/2 cup of Mascarpone cheese
Sprig of dill to serve
Salt and pepper to season

Mix together the spring onions, chopped dill, lemon juice and Mascarpone cheese. Add the smoked trout, and combine well. Season to taste with salt, pepper and additional lemon juice. Press the mixture in to a ramekin ready to serve.

Serve with your pick of breads, small radishes or inner celery stalks.

It can be made up to a day ahead and refrigerated. Best if you leave it out for about 30 minutes before serving it.

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