• Peel and wash the carrots, then roughly slice them. Peel the onion and stud it with the cloves. In a saucepan, pour the water, wine, bouquet garni, carrots, 3 turns of ground pepper, and 10 pink peppercorns, then simmer over low heat until the carrots are tender.

• Once the carrots are cooked, turn off the heat, place the coriander leaves and the trout fillets in the broth, covered, for 15 minutes;

• After this time, drain the fish fillets and reserve 2 tablespoons of the broth. Shred the fish with a fork;

• Thinly slice the smoked trout with a knife and add them to the cooked trout;

• Baste the fish with the stock and add the softened butter, cream cheese, lemon juice, olive oil and a few grinds of pepper. Finely chop the bunch of dill, crush the Voatsiperifery and pink peppercorns with a pestle and mortar, then add the pepper and dill;

• Mix everything with a fork to obtain a creamy mixture, it's ready!

Serve these rillettes with slices of good fresh bread or toast, ENJOY!

Sources: Graine de faim Kely