Nutrition Facts
6 servings
6
Recipe for Trout Rillettes with Blood Orange, Ginger, Dill, and Pomegranate
Appetizers and cold buffets are making a comeback with the beautiful season... Here are some spreads that will perfectly top toasts and slices of bread... More and more, I try to work with farmed trout so as not to contribute, in my modest way, to the overfishing of wild salmon... A pure delight!
Ingredients
1 farmed trout fillet weighing approximately 350 to 400 g
1 smoked trout (90 g)
1 organic blood orange
1 organic shallot
1 3 cm piece of fresh ginger
25 semi-salted butter
100 fresh cheese
3 dill
1 sweet paprika
1 pomegranate seeds
salt pepper
2 organic bay leaf
1 organic thyme
½ organic onion
1 small red chili pepper
the juice of 1 or 2 organic lemons
1 Coarse sea salt
Directions
1
Boil water, add coarse salt, thyme, bay leaf, a small chili, the juice of half a lemon, a few peppercorns, and half an onion. Place the trout fillet in the pot for 10 minutes while turning off the heat. Drain, remove the skin, and let it cool slightly. Remove the bones, then finely mash the flesh with a fork, incorporating the butter.
2
Brush the orange under a stream of water, dry it, and then take the zest in long strips with a zester. Set aside. Cut it in half and extract its juice. Set aside. Peel and finely chop the shallot. Peel and mince the ginger.
3
Wash, dry, and finely chop the dill. Cut the smoked trout fillet into small cubes. Incorporate the shallot, ginger, and dill into the flaked fish. Add the cream cheese, orange zest, and 3 tablespoons of orange juice. Mix and season with pepper. Keep refrigerated until ready to serve.
4
To finish, at the moment of serving, sprinkle with pomegranate seeds. Serve alongside toasted bread or Nordic bread. Enjoy your meal!
Ingredients
Ingredients
1 farmed trout fillet weighing approximately 350 to 400 g
1 smoked trout (90 g)
1 organic blood orange
1 organic shallot
1 3 cm piece of fresh ginger
25 semi-salted butter
100 fresh cheese
3 dill
1 sweet paprika
1 pomegranate seeds
salt pepper
2 organic bay leaf
1 organic thyme
½ organic onion
1 small red chili pepper
the juice of 1 or 2 organic lemons
1 Coarse sea salt
Directions
Directions
1
Boil water, add coarse salt, thyme, bay leaf, a small chili, the juice of half a lemon, a few peppercorns, and half an onion. Place the trout fillet in the pot for 10 minutes while turning off the heat. Drain, remove the skin, and let it cool slightly. Remove the bones, then finely mash the flesh with a fork, incorporating the butter.
2
Brush the orange under a stream of water, dry it, and then take the zest in long strips with a zester. Set aside. Cut it in half and extract its juice. Set aside. Peel and finely chop the shallot. Peel and mince the ginger.
3
Wash, dry, and finely chop the dill. Cut the smoked trout fillet into small cubes. Incorporate the shallot, ginger, and dill into the flaked fish. Add the cream cheese, orange zest, and 3 tablespoons of orange juice. Mix and season with pepper. Keep refrigerated until ready to serve.
4
To finish, at the moment of serving, sprinkle with pomegranate seeds. Serve alongside toasted bread or Nordic bread. Enjoy your meal!
Notes
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