Smoked Trout Rillettes featured in The Pickled Sisters' cooking school.
Smoked Trout Rillettes
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Ingredients
- 400g smoked trout fillets
- 100g butter, room temperature
- 100g natural yoghurt, room temperature
- 1 egg yolk
- 40ml lemon juice
- 50ml extra virgin olive oil
- 1 tbsp chopped chives
- 1 tbsp grated horseradish
Method
Using a fork, shred the smoked trout into small flakes or pieces.
Set aside.
Place the butter and yoghurt in a mixing bowl and hand-whisk until the mixture becomes fluffy (or you can use an electric mixer or food processor).
Add the egg yolk and a little of the lemon juice.
Drizzle the extra virgin olive oil into the mixture and then add the rest of the lemon juice.
Fold in the flaked fish, chives and horseradish.
Season to taste.
Refrigerate until ready to serve.
Delicious on rye bread with a watercress and cucumber salad.
