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!
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.