Smoked Trout Rillettes

Smoked Trout Rillettes

2nd Aug 2018

Perfect as a light lunch or entree and takes under 10 minutes to prepare. This is basically a rough paté, delicious on toasted sourdough.


100g smoked fillets of rainbow trout (or use hot smoked trout or salmon)

3 Tbsp sour cream or creme fraiche

A squeeze of lemon juice

2 slices of sourdough bread

Baby pickled cucumbers, chopped


Pitted green Sicilian olives, thinly sliced

Radishes, thinly sliced

Fresh dill


Olive Oil

Sea salt & freshly ground pepper

Even better topped with Flying Fish roe...if you can get it (I can't buy it anywhere here)


Mix the trout, sour cream, a pinch of salt and lemon juice in a bowl, leaving it a bit rough.

Toast 2 pieces of sourdough, butter them.

Put one on each plate, then pile the trout mix on top.

Sprinkle the plate and trout toasts with capers, cucumbers, olives, radish and dill.

Drizzle everything with olive oil and grind black pepper over the plate.

(Serves 2)