Smoked Trout Rillettes with Crisp Bread & Celery

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This recipe pre-dates my 5 Ingredients philosophy.

Smoked Trout Rillettes with Crisp Bread & Celery

From Stonesoup

Adapted from a Karen Martini recipe published in Sunday Life.

In my family we love smoked trout. The lovely thing about this pate version is that the white fish works to even out the intense smokiness of the trout while keeping the texture lovely and light. Will keep in the fridge for about a week or so.

makes approx 3cups
300g blue eye or other firm fleshed white fish such as cod or kingfish
1 smoked rainbow trout
100g unsalted butter, softened
80g natural yoghurt
1 egg yolk
juice 1 lemon
1/2 bunch chives
2T extra virgin olive oil
additional lemon juice, optional
crisp bread to serve
celery sticks to serve.

1. Bring a frying pan full of salted water to the boil. Add blue eye and reduce heat. Simmer for 1 min then remove from the heat and allow to stand for approx 8mins or until fish is cooked. Allow to cool and then flake into fine pieces.

2. Remove skin and bones from trout and combine with butter, yoghurt, yolk and lemon juice in a food processor. Whizz until well combined and slightly chunky.

3. Stir through chives and blue eye and season with salt, pepper, and additional lemon juice. Serve in small bowls with crisp bread and celery sticks on the side.