Smoked Trout Rillettes

Smoked trout rillettes are a creamy, flavourful French-inspired spread, perfect for entertaining. Serve in small ramekins for an elegant starter or as part of a grazing board with caperberries and crusty bread.

No ratings yet

Print Pin

Course: Appertiser, Appetizer, canape, Entree, Starter

Cuisine: French

Keyword: Rillettes, Smoked Trout Recipe

Prep Time: 15

Resting time (cooling): 1

Servings: people

Calories: 294kcal

Equipment

6 small ramekins if making individual starters
1 Mixing Bowl
1 small saucepan
1 Sieve (fine mesh)

Ingredients

For the Rillettes:

200 g smoked trout fillets skin removed, flaked
100 g cream cheese softened
50 g unsalted butter softened
2 tbsp crème fraîche or sour cream
zest and juice of 1 lemon
1 small shallot finely chopped
1 tbsp fresh chives finely chopped
1 tsp Dijon mustard
salt and freshly cracked black pepper to taste

For the Butter Seal:

100 g unsalted butter

To Serve:

sliced baguette or crackers
caperberries, cornichons, or pickled onions

Instructions

Prepare the Rillettes Mixture

In a bowl, mix together the cream cheese, softened butter, and crème fraîche until smooth and creamy. This forms a silky base for the rillettes.
Gently fold in the flaked smoked trout, shallot, dill, chives, Dijon mustard, and lemon zest. Stir until well combined but still slightly chunky.
Season with lemon juice, salt, and pepper to taste. Be cautious with salt, as smoked trout is naturally salty.

Chill the Mixture

Transfer the mixture into individual ramekins for single servings or a larger dish for a grazing board. Smooth the tops and refrigerate for 30 minutes to let the flavours meld.

Make the Clarified Butter Seal

While the rillettes are chilling, prepare the clarified butter:
Melt the butter over low heat in a small saucepan.
Skim off the white foam that rises to the surface.
Carefully pour the clear golden liquid through a sieve lined with paper towel into a bowl, leaving behind the milk solids.
Allow the clarified butter to cool slightly before using.

Seal the Rillettes

Pour the clarified butter over the rillettes, creating a thin, even layer.
Refrigerate for at least 1 hour, or until the butter is firm.

Serve & Enjoy!

Remove from the fridge 10-15 minutes before serving to soften slightly. Serve with crusty bread, crackers, caperberries, and other pickled accompaniments.

Video

Nutrition