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Ingredients
Method
- 200ml white wine
- 280g trout fillets
- 100g chopped smoked trout or salmon
- 3 tbsp mayo
- 2 finely chopped spring onions
- 3 tbsp creme fraiche
- 1 tbsp chopped chives
- ½ lemon, zest and juice
- Dark rye bread, to serve
- Add the wine to a small saucepan with 125ml water and bring to a simmer. Add the trout fillets and poach for 7 mins or until cooked through, then drain and set aside to cool. When ready, flake the fish into a bowl and combine with the remaining ingredients (except the lemon juice and bread). Add some seasoning, then stir in a little lemon juice to taste.
- Spoon the mixture into individual ramekins for serving, then chill in the fridge for at least 2 hours to set. Just before serving, grill the rye bread and sprinkle the rillettes with a little more chopped chives and add a lemon wedge for squeezing over.
15 mins
4 serving
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