Trout and rosé rillette
( MAKES 1.5 cups )
Photo by Allyson Gofton
Cold smoked and fresh salmon can be substituted for the trout in this wonderfully delicious and slightly calorific rillette. If you have horseradish sauce in your pantry, add about half a teaspoon to the finished rillette — it adds a delightful flavour.
- Use a sharp knife to cut the flesh of the fresh trout or salmon away from the skin. Use tweezers to remove the pin bones. Cut the fish into thin slices.
- Heat 25g butter in a non-stick frying pan. Add the garlic and cook over a low heat for 3-4 minutes or until the garlic is very fragrant and beginning to soften. Add the fresh trout or salmon to the pan and cook over a low heat, turning until just cooked. Remove from the heat and using two forks, pull the fish into shreds. Transfer to a plate.
- Add a further 25g of butter to the pan and cook the smoked trout or salmon slices until they change to a solid pink colour. Remove from the heat and use the forks to shred the cooked fish. Add to the plate.
- Pour the rosé into the pan and simmer, stirring in any bits from the base of the pan, until reduced to one tablespoon. Pour over the fish, cover and transfer to a fridge until cool.
- Whip the remaining butter with the capers until soft and fluffy. Fold in the cooled fish and any juices that have collected on the plate. Season well with salt and white pepper and pile into a dish to serve with crostini. Serve at room temperature.