Trout Rillette Recipe

Poach the trout

Place trout fillets in a wide sauté pan and add just enough cold water to cover the fish by about 1 cm. Bring to a gentle simmer over medium-low heat; poach until the fish flakes easily, about 5–7 minutes depending on thickness. Remove with a slotted spatula and let cool slightly.

Flake and combine

While still slightly warm, flake the trout into large pieces with two forks, discarding any bones. In a separate small saucepan, melt the unsalted butter until foaming begins, then remove from heat and let cool 1 minute. Fold the warm melted butter into the flaked trout to bind and add richness.

Finish the rillette

To the flaked trout and butter, add crème fraîche, lemon juice, lemon zest, finely minced shallot, chopped dill, chives, and parsley. Season with sea salt and black pepper (and white pepper if using). Fold gently until mixture is cohesive but still has visible flakes of fish; taste and adjust seasoning. Chill the rillette in the refrigerator for at least 30 minutes to firm and allow flavors to meld.

Preheat the oven broiler (or set a small skillet over medium). Place smoked or cured salmon slices on a small sheet of foil or in a shallow oven-proof dish. Mix brown sugar, honey and lemon juice into a paste and brush lightly over the salmon slices.

If using a broiler: broil the salmon 1–2 minutes until the sugar just melts and caramelizes — watch carefully to avoid burning. If using a skillet: cook 30–60 seconds per side over medium heat until sugar has melted and edges caramelize. Remove and let cool; the salmon will firm and become slightly sticky.

Once cool, slice or tear the candied salmon into small decorative pieces for garnish.

If making house chips from scratch (optional): thinly slice potatoes on a mandoline, rinse and dry, then fry in 180°C oil until golden and crisp. Drain on paper towel and season with a pinch of salt. If using store-bought chips, lightly toss with a teaspoon of finishing olive oil before service.

Plate a few chips on each serving plate as a crisp vehicle for the rillette. Spoon or pipe the chilled trout rillette into small ramekins or mound on the plate, top with a few pieces of candied salmon, a sprinkling of extra chopped herbs or microgreens, and finish with a small drizzle of finishing olive oil and a wedge of lemon on the side.

Serve chilled or at cool room temperature with house chips for scooping. Provide small knives or spoons for spreading if serving on bread or crackers. Leftover rillette will keep tightly covered in the refrigerator for up to 2 days; consume promptly because of the seafood and crème fraîche.