Smoked Trout Rillette

Smoked Trout Rillette

  • PREP TIME: 25 min
  • COOK TIME: n/a
  • Serves: 6

Smoked Trout Rillette

  • PREP TIME: 25 min
  • COOK TIME: n/a
  • Serves: 6

PAIR WITH

Availability varies by market

Creemore Springs Lot 9

or other CRISP & HOPPY beers

Sweet, and bready tones of this beer cuts through gracefully the richness of the spread while also plays a perfect match to the smoke of the fish.

LEARN MORE IN BEER 101

Recipe

Ingredients

  • 3 tbsp. (45g) unsalted butter
  • 2 shallots, finely chopped
  • 1 tbsp. (15g) sherry (or red wine) vinegar
  • 500 g hot smoked trout fillets
  • 1 tsp. (5g) fresh lemon juice
  • 1 tsp. (5g) lemon zest
  • 2 tbsp. (30g) crème fraiche or sour cream
  • kosher salt and freshly ground  pepper
  • 1 baguette, sliced and toasted
  • 1 jar of cornichon

Directions

  • Heat a small saucepan over medium-high heat and add butter to melt.
  • Add chopped shallots, stirring often to avoid browning. Cook for 3-4 minutes or until soft.
  • Add sherry vinegar and cook for 1 minute. Turn heat off, set aside mixture and allow to cool.
  • Meanwhile, gently flake smoked trout into a medium bowl being careful not to smash fillets.
  • Add lemon juice, zest and crème fraiche to flaked trout.
  • Fold cooled butter, shallot and vinegar mixture with trout mix and combine well.  Season with salt and pepper to taste.
  • Mix can be stored in refrigerator or eaten immediately. Serve room temperature with toasted baguette and cornichons.

Creemore Springs Lot 9
Availability varies by market
  • STYLE:Czech-style Pilsner
  • ABV:4.7%
  • TASTE:Explore sweet, rich malt flavours against a crisp, bitter finish.

PAIR WITH

Creemore Springs Lot 9

or other CRISP & HOPPY beers

Sweet, and bready tones of this beer cuts through gracefully the richness of the spread while also plays a perfect match to the smoke of the fish.

LEARN MORE IN BEER 101

Recipe

Ingredients

  • 3 tbsp. (45g) unsalted butter
  • 2 shallots, finely chopped
  • 1 tbsp. (15g) sherry (or red wine) vinegar
  • 500 g hot smoked trout fillets
  • 1 tsp. (5g) fresh lemon juice
  • 1 tsp. (5g) lemon zest
  • 2 tbsp. (30g) crème fraiche or sour cream
  • kosher salt and freshly ground  pepper
  • 1 baguette, sliced and toasted
  • 1 jar of cornichon

Directions

  • Heat a small saucepan over medium-high heat and add butter to melt.
  • Add chopped shallots, stirring often to avoid browning. Cook for 3-4 minutes or until soft.
  • Add sherry vinegar and cook for 1 minute. Turn heat off, set aside mixture and allow to cool.
  • Meanwhile, gently flake smoked trout into a medium bowl being careful not to smash fillets.
  • Add lemon juice, zest and crème fraiche to flaked trout.
  • Fold cooled butter, shallot and vinegar mixture with trout mix and combine well.  Season with salt and pepper to taste.
  • Mix can be stored in refrigerator or eaten immediately. Serve room temperature with toasted baguette and cornichons.