Video Recipe – Hot Smoked trout rilletts, Yarra Valley Salmon Caviar
- 1 whole Hot Smoked Rainbow Trout – Or substitute with a piece of hot smoked salmon or trout – skin removed
- Baby capers – finely chopped
- Baby cornichons – finely chopped
- Crème Fraiche
- Kewpie Mayonnaise
- Chopped chives / dill
- Lemon Juice
- Yarra Valley Caviar Salmon Pearls
Breakdown the trout as per the video instructions – or alternatively you can use a piece of hot smoked trout or salmon – skinless and flaked. Must be hot smoked though, as this will not work with cold smoked product.
In a bowl, add crème fraiche and kewpie mayonnaise, combine capers, cornichons, herbs and lemon juice together. The add the flaked trout or salmon. Mix this together =with a fork until all combined but don’t break it down too much. You want the mixture to have plenty of texture. Check seasoning and add lemon juice and fresh black pepper.
Transfer to serving bowl and top with Salmon Pearls
Serve the rillette with toasted sourdough, savory crackers, bagels or even vegetable crudites.