We love this rustic trout rillette for two reasons. 1. It couldn’t be easier to prepare. 2. It looks beautiful thanks to feathery dill fronds and discs of vinegar-dressed grapes which also add zing and crunch.
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Ingredients
- 1 lemon
- 2 trout fillets
- 1 shallot, finely chopped
- 2 cornichons, finely chopped
- 2 tbsp crème fraîche
- 5 green grapes
- Splash sherry or white wine vinegar (see Know-how)
- 1 small baguette, sliced and toasted
- 4 dill sprigs
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Method
- Heat the oven to 160°C fan/gas 4. Finely zest the lemon into a bowl, then slice the lemon into discs (saving one end to squeeze some juice out of for later). Put the lemon discs on a sheet of baking paper in a single layer – with plenty of excess paper around. Sit the trout fillets on top, season with salt and pepper, then bring the edges of the baking paper together and seal to make a parcel. Bake for 15-20 minutes, then open the parcel, check the fish is opaque throughout, then leave to cool.
- Flake the trout into the bowl with the lemon zest (discarding the skin if there is any present), then stir in the shallot, cornichons, crème fraîche, a squeeze of lemon juice and another pinch of salt and pepper.
- Finely slice the grapes and dress with a splash of vinegar. Spread the rillettes over slices of toasted baguette, topped with the grapes and pieces of dill.
Nutrition
- 562kcals Calories
- 27g (12g saturated) Fat
- 37g Protein
- 40g (7.5g sugars) Carbs
- 4.3g Fibre
- 0.7g Salt
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