Smoked Trout Rillette with Rye

Name: Smoked Trout Rillette with Rye
Prep time: 25 min
Cook time: 120 min
Total time: 145 min
Yield: 4 Portionen
Ingredients: 200 ml white wine; 265 g trout fillets; 100 g smoked trout; 3 tbsp mayonnaise; 3 tbsp crème fraîche; 2 piece spring onions; 1 tbsp chopped chives; 0.5 piece lemon; 6 slice rye bread

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Cook Time

2 h 25 min

Servings

Difficulty

Easy

Prep Time

25 Min

Description

This smoked trout rillette is a delightful appetizer or light meal, perfect for a brunch or a casual get-together. The combination of poached and smoked trout creates a wonderful depth of flavor, complemented by the freshness of spring onions and chives. It's incredibly easy to prepare, especially with the Thermomix®, and the chilling time allows the flavors to meld together beautifully. I love serving it with toasted rye bread and a squeeze of lemon for a truly satisfying experience. This recipe is a great way to enjoy the delicate taste of trout in a new and exciting way.

Ingredients (9 ingredients)

200 ml white wine
265 g trout fillets
100 g smoked trout
3 tbsp mayonnaise
3 tbsp crème fraîche
2 piece spring onions
1 tbsp chopped chives
0.5 piece lemon
6 slice rye bread

Preparation (4 steps)

Poaching the Trout

Thermomix® Setting

6 min/212°F/Speed 1 100

Pour 200ml white wine and 125ml water into the mixing bowl. Place the trout fillets (265g) in the simmering basket. Cook for 6 mins/100°C/Stufe 1. Remove the simmering basket and set the trout aside to cool.

360

Preparing the Rillette

Flake the cooled poached trout and the smoked trout (100g) into a bowl. Add the mayonnaise (3 tbsp), crème fraîche (3 tbsp), chopped spring onions (2) (reserve some for garnish), chopped chives (1 tbsp) (reserve some for garnish), a pinch of salt, and freshly ground black pepper. Add lemon juice (from ½ lemon) to taste. Mix well.

Chilling the Rillette

Spoon the rillette into ramekins or leave it in the bowl. Chill for at least 2 hours or overnight to allow the flavors to meld.

Serving

Just before serving, toast the rye bread (6-8 slices). Sprinkle the reserved spring onions and chives over the rillette. Serve with lemon wedges on the side.