Rillettes of Rainbow Trout with Chives

Name: Rillettes of Rainbow Trout with Chives
Cuisine: British
Ingredients: 125 ml/4 fl oz olive oil; 4 slices of French bread, cut at a slight angle and about 1cm/½in thick; 450 g/1 lb trout fillets; salt and freshly ground white pepper; salt and freshly ground white pepper; 175 g/6 oz natural yoghurt; 1-1½ tbsp chopped chives; 85 g/3 oz mashed potato; 75 ml/2½ fl oz fish stock; ½ clove garlic; 55 ml/2 fl oz whipping cream; mixed salad leaves

Preparation info

Serves
4

Difficulty
Easy

Appears in

A Feast of Fish 2

By Ian McAndrew

Published 1999

About

This is a very simple recipe, especially for all those trout fishermen who are getting fed up with the same old ways of using their quarry. Try it by itself or with an assortment of other cold trout dishes.

Ingredients

125 ml/4 fl oz olive oil
4 slices of French bread, cut at a slight angle

Europe
United Kingdom
Fish course
Pescatarian

Method

Lightly oil an oven tray with a little of the olive oil. Place the French bread on this, drizzle each slice with 60ml/2fl oz of the olive oil and season them, then transfer to an oven pre-heated to 180°C/350°F/Gas 4 until golden brown. Remove and cool.

Fillet and skin the trout