Smoked Rainbow Trout Rillettes

Prep Time 20 minutes

Servings 8


2 x (105g) can smoked rainbow trout, roughly flaked

1 tsp brined pink or green peppercorns, chopped

2 tbsp finely chopped dill, plus extra to garnish

200g cream cheese, brought to room temperature

2 tbsp crème fraîche

Zest and juice 1 lemon

Salt & pepper

Sourdough bread, grilled to serve

Radish, cucumber, fennel, Dutch carrots, to serve

Trout or salmon roe (optional, to serve)


Whisk the cream cheese and crème fraiche together until smooth then using a fork, fold in the flaked trout until combined. Now mix in the peppercorns, shallots, dill, lemon and season to taste.

Serve topped with trout or salmon roe on top (if using), crudites (radish, cucumber, fennel and carrots) and crusty bread.


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