Trout rillette with pickled zucchini and sourdough toast
This recipe is a cracker! It tastes amazing, it’s super morish, and you can make it well and truly ahead of time before your guests arrive. I really like to accompany it with some toasted sourdough and something pickled.
You will need
1 smoked trout weighing about 350g
4 green onions, finely chopped
2 tablespoons of finely chopped flat leaf parsley
1 tablespoon chopped dill
½ cup sour cream
½ cup mayonnaise
Zest of 1 lemon
Salt flakes and ground pepper, to taste
Method
Remove and discard the skin from the trout. Flake the flesh away from the bones, taking care to remove all the fine bones as they can be hard to see.
Place the trout fresh in a bowl along with the spring onions, parsley, dill, sour cream, mayonnaise, and the lemon zest. Mix with a fork until combined, then season with salt flakes and freshly ground pepper to taste. Cover and keep in the fridge until required. It can last up to 7 days.
Serve the rillette with slices of toasted sourdough, fresh lemon wedges and pickled zucchini.
If you need to whip up a “quickie pickle” just add equal parts vinegar, sugar, and water with a few aromatics like bay leaves, black pepper, and star anise to a saucepan and bring to a boil. Add sliced red onion and simmer for a few minutes and leave to cool and voila!!
