Name: Smoked Trout Rillettes
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 1 cup (250 ml)
Ingredients: ¾ cup (180 ml) 35% cream; 1 shallot, thinly sliced; 2 thyme sprigs; ½ tsp cracked black pepper; 2 tbsp unsalted butter; 5 oz (150 g) sliced smoked trout; 2 egg yolks; 1 tbsp (15 ml) brandy

Ingredients

- ¾ cup (180 ml) 35% cream
- 1 shallot, thinly sliced
- 2 thyme sprigs
- ½ tsp cracked black pepper
- 2 tbsp unsalted butter
- 5 oz (150 g) sliced smoked trout
- 2 egg yolks
- 1 tbsp (15 ml) brandy

Preparation

- In a pot, bring the cream, shallot, thyme, pepper and butter to a boil. Let reduce by half over medium heat. Strain the mixture through a sieve and return to the pot. Add the trout and cook over medium heat for 3 minutes while stirring.
- In a bowl, combine the egg yolks and brandy. While whisking, add a little of the hot cream mixture to temper. Pour the egg yolk mixture into the pot of cream and bring to a boil while whisking.
- Divide the rillettes between two ½-cup (125 ml) ramekins and cover with plastic wrap. Refrigerate for 3 hours. Serve with slices of toasted baguette and pickled vegetables, if desired. The rillettes are best enjoyed at room temperature.

Smoked Trout Rillettes

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Ingredients

Preparation

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