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Smoked Trout Rillettes

Ease of preparation: Easy
Preparation time: 5 minutes
Cooking time: 10 minutes
Cooling time: 3 hours
Serves: 6



  1. In a saucepan, bring to a boil the cream, shallot, thyme, pepper and butter.  Let reduce to half over medium heat. Pour the cream through a strainer and return it to the saucepan. Add the trout and continue cooking over medium heat for 3 minutes while stirring.
  2. In a bowl, mix the egg yolks and the brandy. While whisking, pour a small amount of hot cream to temperate mixture. Pour this mixture into the saucepan and bring to a boil while whisking.
  3. Pour the rillettes into two ramekins that can contain a ½ cup (125 ml) and cover with a plastic film. Refrigerate 3 hours. Serve with croutons and pickles.