Trout and Bacon Rillettes
Trout and Bacon Rillettes
Ingredients
- 4 oz (115 g) bacon, finely chopped
- 1 tbsp (15 ml) olive oil
- 3/4 lb (340 g) trout fillets without skin
- 1/4 cup (60 ml) ricotta cheese
- 3 tbsp (45 ml) crème fraîche or sour cream
- 2 tbsp chives, finely chopped
- 1 lemon, zest finely grated
- 1 tsp (5 ml) lemon juice
- Espelette pepper, to taste
Instructions
- In a skillet over medium-high heat, brown the bacon in the oil until crispy. Using a slotted spoon, remove the bacon from the skillet and drain on a plate lined with paper towels. Keep the bacon fat in the skillet.
- In the same skillet, cook the fish for 2 to 3 minutes on each side, depending on the thickness of the fillets. Season with salt and pepper. Set aside in a bowl to cool.
- Using a fork, flake the fish apart into small pieces. Add the remaining ingredients except for the bacon. Using a spatula, mix until well combined. Add the bacon. Adjust the seasoning.
- The rillettes mixture is best served warm. Delicious served with toasted bread during cocktail hour.
Trout and Bacon Rillettes