Similar to pate, Catalano’s rillettes is a simple recipe to make and is a great sharing plate that will impress your dinner guests.
Serves 2
Cooking tip: Works well with other smoked fish like mackerel, salmon and kingfish.
Ingredients
200-250gm smoked ocean trout
1 shallot, finely diced
1 tsp thyme, picked from stem
1 tsp dried rosemary
1/2 cup crème fraiche
1/2 lemon juice and zest
100mL clarified butter (butter melted and fat part separated from whey)
1 tsp sea salt
1 tsp cracked black pepper
Croute Toast, to serve |
Methods
- Gently flake the trout into a bowl being very careful to remove any and all bones as you go
- Add the shallot, thyme, lemon zest, sea salt and cracked black pepper and mix well
- Add the crème fraiche and lemon juice and mix gently to form a chunky dip consistency. Pack the mix into small round ramekins and smooth over the top to flatten
- Carefully pour the clarified butter to completely cover the rillettes and sprinkle on the dried rosemary
- Place into the refrigerator to set completely before serving. Serve chilled, or slightly warmed, with the croute toast and lemon wedge
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