For
4 persons
Préparation
40 minutes
Cooking
None
- 200 g smoked trout
- 2 tablespoons of Crab oil with bird chili Groix & Nature
- 80 g cream cheese or mascarpone (for a creamier texture)
- 1 small cucumber, finely grated
- Juice of half a lemon
- 1 small garlic clove, grated or very finely minced
- Salt and freshly ground pepper
- A few sprigs of chopped chives
- 1 tablespoon sesame seeds (optional, for added crunch)
- Finely flake the smoked trout, making sure to remove any bones if necessary.
- Grate the cucumber and squeeze out the excess water—this keeps the rillettes creamy without being watery.
- In a large bowl, mix the flaked trout with the cream cheese or mascarpone. Add the lemon juice and grated garlic, then stir in the crab oil to bind everything together.
- Gently fold in the grated cucumber and mix to combine the flavors evenly.
- Taste and adjust the seasoning with salt and pepper. Add a bit more lemon juice if desired for extra freshness.
- Finish with the chopped chives for a colorful touch.
- Let the rillettes rest in the fridge for 30 minutes before serving to allow the flavors to blend perfectly.
