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Smoked Trout Rillettes

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Smoked Trout Rillettes

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Recipes from this Episode


Recipe summary

Ease of preparation: Easy
Preparation time: 5 minutes
Cooking time: 10 minutes
Cooling time: 3 hours

Preparation time:
Cooking time:
Yield: 6

Ingredients

  • 3/4 cup (180 ml) 35% cream
  • 1 French shallot, thinly sliced
  • 2 fresh thyme stems
  • 1/2 teaspoon (2.5 ml) black peppercorns, cracked
  • 2 tablespoons (30 ml) unsalted butter
  • 5 ounces (150 g) smoked trout, sliced
  • 2 egg yolks
  • 1 tablespoon (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.

    Notes:
    Rillettes are better when served slightly temperate.
    If you wish to un-mold the Rillettes, it will be necessary to line the ramekins with a plastic film.
    If mixture separates, just add 1 tbsp of cream and whisk.

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Pitchin' In

Lynn Crawford will do whatever it takes to get at the best, freshest ingredients in the world. She’ll take on any challenge, relying on locals to show her how it’s done.

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