Smoked trout rillettes
Ingredients
For
4
personnes
- 200 g smoked trout fillet
- 1 tablespoon of full-flavoured olive oil
- 1 teaspoon of paprika
- a dash of lemon juice
- a square of cheese (such as Kiri)
- 1 tablespoon of finely chopped chives
- Salt, pepper
Tip
France’s intense-flavoured olive oils are extracted from fresh olives, harvested whilst still ripening. They may have a mild to moderate bitterness, with vegetal and herbaceous flavour notes that will pair well with your trout rillettes.
Instructions
- Start by flaking the trout (and removing any bones if necessary).
- Then blend the trout flakes with the rest of the ingredients.
- Then season to taste and leave to chill for 1 hour.
- Serve as an appetiser on crackers or toast.
Tip
France’s intense-flavoured olive oils are extracted from fresh olives, harvested whilst still ripening. They may have a mild to moderate bitterness, with vegetal and herbaceous flavour notes that will pair well with your trout rillettes.
We recommend...
For this recipe, choose a PDO huile d'olive de la Vallée des Baux-de-Provence (intense flavour) for its aromas of freshly cut grass, apple, almond, raw artichoke, fresh hazelnut or tomato leaf. Don’t
have any? Then opt for PDO huile d'olive d'Aix-en-Provence, PDO huile d'olive de Haute-Provence, PDO huile d'olive de Nîmes, PDO huile d'olive de Provence, PDO huile d'olive du Languedoc or PDO huile d'olive de Corse - Oliu di Corsica.
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