Smoked trout rillettes

By Dunjab

Ingredients

• 250-300 g flesh from one hot-smoked trout (~30 cm), removed from bones
• 50-60 g unsalted butter
• 1 Tbp grassy extra virgin olive oil
• 2 Tbps chopped chives
• 1 Tbp chopped mint
• 1/2 Tbsp chopped dill or fennel tops
• 1/4 tsp smoked paprika and pinch of chilli flakes
• Juice of half a lemon and 1/4 tsp zest

Details

Servings 10
Preparation time 15mins
Cooking time 15mins

Preparation

Step 1

The preparation couldn't be easier. Simply emulsify the softened butter with the olive oil using a fork or hand-whisk, then add all of the ingredients into a food processor and whizz to combine into a spread-like consistency. However, do not overblend into an absolute smooth paste as you would want to retain at least some of the filligreed texture in the spread. Once you're happy with the texture, season with salt and freshly ground pepper to taste. Scrape into a dish, cover with cling wrap and chill for at least a couple of hours. Serve at room temperature with crackers or even better, toasted slices of pide or other crusty bread.