Chef notes
This recipe reminds us of fond memories with family eating the fish we caught at our cabin. This rillettes makes for a fuss-free yet very elegant appetizer.
Swap option: You can use salmon or lobster in place of trout.
Ingredients
- 1 (4- to 6-ounce) fillet trout
- olive oil
- salt and freshly ground black pepper
- 1 baguette
- 3/4 cup plus 1 tablespoon heavy whipping cream
- 3-4 ounces smoked trout or salmon, chopped
- 1/2 lemon, juiced
- 1 tablespoon capers, chopped
- 1 bunch chives, chopped, divided
- goat cheese, cut into small pieces, for garnish
- chopped walnuts, for garnish
Preparation
1.Preheat oven to 375 F.
2.Put the piece of fish on a baking sheet lined with parchment paper. Brush the filet with a few teaspoons of olive oil.
3.Season with salt and pepper, then place in oven at 375 F for 10 to 15 minutes, depending on the size of the piece of fish.
4.Cut the baguette at an angle into thin slices.
5.Put the slices on a baking sheet and season with olive oil, salt and pepper. Put in the oven for 15 minutes.
6.Add the heavy whipping cream to a bowl. Whisk until fluffy, then set aside.
7.Chop up the cooked fish and smoked fish and put them both in a bowl. Mash with a fork.
8.Slowly fold the whipped cream into the fish mixture.
9.Stir the lemon juice, capers and 2/3 of the chives into the mixture.
10.Transfer the rillettes into a small bowl. Top with small pieces of goat cheese, walnuts and the remaining chives, and serve with toasted baguette slices.
