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Directions for: Smoked Trout Rillettes

Ingredients

¾ cup (180 ml) 35% cream

1 French shallot, thinly sliced

2 fresh thyme stems

½ tsp (2.5 ml) black peppercorns, cracked

2 Tbsp (30 ml) unsalted butter

5 oz (150 g) smoked trout, sliced

2 egg yolks

1 Tbsp (15 ml) brandy

Directions

1. In a saucepan, bring to a boil the cream, shallot, thyme, pepper and butter. Let reduce to half over medium heat.

2. Pour the cream through a strainer and return it to the saucepan.

3. Add the trout and continue cooking over medium heat for 3 minutes while stirring.

4. In a bowl, mix the egg yolks and the brandy.

5. While whisking, pour a small amount of hot cream to temperate mixture.

6. Pour this mixture into the saucepan and reheat while whisking.

7. Pour the Rillettes into two ramekins that can contain a 1/2 cup (125 ml) and cover with a plastic film. Refrigerate 3 hours.

8. Serve with croutons and pickles.

See more: Dinner, Appetizer, Summer, Lunch, Fish, Eggs/Dairy, Sauté


http://www.foodnetwork.ca/recipe/smoked-trout-rillettes/7931/