INGREDIENTS
300g trout fillet (skinless);
150g of smoked trout;
100g of softened soft butter;
50g of cream cheese;
the juice of 1 tiger lemon (or 1/2 classic lemon);
2 tbsp olive oil;
40 Voatsiperifery pepper seeds;
20 pink berry seeds;
Freshly ground black pepper.
For the court bouillon:
10 coriander leaves;
1 bouquet garni;
20 cl of white wine;
1 onion;
1 carrot;
2 cloves;
1.5 of water;
1 tsp black pepper and pink peppercorn mix
PREPARATION
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