Trout Rillettes
10 min

Trout rillettes with orange, dill, and black bread

A typical French spread that will charm your guests. The orange highlights the flavors of trout, a true delight! To be made again, and again - and again!

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Ingredients For

  • Truite
    Sea food
    French Trout
    6 slices See the article
  • x 1
  • Traditional shallots
    Fruits & Vegetables
    Traditional shallots
    2 small See the article
  • Butter
    Dairy products
    PDO Poitou-Charente Butter
    50 g See the article
  • Creme fraiche in a bowl
    Dairy products
    PDO Heavy Crème Fraîche
    3 tbsp See the article
  • 2 sprigs
    1 loaf

Cut the slices cured trout into thin strips. Peel and finely chop the shallots.  

Zest the orange. Chop the dill.  

Crush the soft butter with a fork, in a mixing bowl. Add the trout, shallots, thick cream, dill, and orange zest. 

Mix it all together and refrigerate for at least 30 minutes.  

Spread the rillettes on slices of toasted black bread. Decorate with a little orange zest, some dill, and a few pink peppercorns.  

Iceberg Lettuce
Iceberg Lettuce
PGI Burgundy mustard
PGI Burgundy mustard
See Recipe