19/07/2022
Smoked Trout Rillettes with Caviar and Radishes
A flavoursome French-style spread that makes a superb shared starter.
Serves:
4-6
Prep Time: 15 minutes
Ingredients
- 1 whole hot smoked trout (350g)
- 1/4 cup sour cream
- 1/4 cup mayonnaise
- 2-3 teaspoons horseradish cream
- 2 teaspoons baby capers
- 1 tablespoon snipped chives
- freshly ground black pepper, to taste
- 50g pot caviar (black, red or salmon)
- 1 bunch radishes, washed and trimmed
- rye crispbreads (Ryvita) or seeded crackers, for serving
Method
Remove skin and bones from trout and flake with two forks. Mix in sour cream, mayonnaise, horseradish, capers and chives and season with pepper. Spoon into a serving bowl, sprinkle with pepper and garnish with extra capers and chives. Serve with the pot of caviar, radishes and crispbreads on the side.
Tips
200g shredded smoked salmon can be substituted for the smoked trout.
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