Smoked Whitefish Rillettes Recipe
mirepoix, pernod, cornichons, grilled baguette
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Ingredients
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Mirepoix
Rillettes Base
Accompaniments
Method
Prepare Mirepoix
- 1
- 2
Sauté Mirepoix
In a skillet over medium heat, add a small amount of oil. Add the diced mirepoix and sauté for about 5-7 minutes, or until the vegetables are soft and fragrant. Let cool.
Prepare Rillettes
- 3
Combine Ingredients
In a large mixing bowl, combine the flaked smoked whitefish, softened cream cheese, sautéed mirepoix, Pernod, lemon juice, salt, and black pepper.
- 4
Mix Well
Using a fork or spatula, mix the ingredients until well combined. The mixture should be creamy but still have some texture from the fish and vegetables.
- 5
Chill
Cover the bowl with plastic wrap and refrigerate for at least 1 hour to allow the flavors to meld together.
Prepare Accompaniments
- 6
- 7
Prepare Cornichons
Slice the cornichons into thin rounds and set aside for serving.
Serve
- 8
Plate the Dish
Spoon the smoked whitefish rillettes into a serving bowl. Arrange the grilled baguette slices and cornichons around the bowl.
- 9
Enjoy
Serve the rillettes with the grilled baguette and cornichons. Enjoy as a spread or dip with your guests!
