Trout Rillettes on Fennel Shortbread

RECIPESPLUS
15Ingredients
60Minutes
120Calories

Ingredients

US|METRIC
  • 1 teaspoon fennel seeds
  • 80 grams salted butter
  • 100 grams plain flour
  • 2 tablespoons ground almonds
  • 1 teaspoon icing sugar
  • 1 egg white
  • 1 lemon juice (and grated zest of 1/2, 1/2 cut into wedges)
  • 2 cloves garlic (peeled and halved)
  • 1/2 teaspoon salt
  • 200 grams trout fillet (skin removed)
  • 2 tablespoons whipping cream
  • 4 tablespoons olive oil
  • 30 grams smoked salmon (finely chopped)
  • 15 grams fresh chives (chopped)
  • 1 teaspoon pink peppercorns
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    Directions

    1. To make the shortbread, heat a sauté pan and toast the fennel seeds until fragrant. Allow to cool. Place the fennel seeds in a mortar and pestle with 1 tbsp butter and finely grind. Add to a bowl with the flour, almonds, powdered sugar, egg white, remaining butter and a pinch of salt and knead together. Form into a 1 inch diameter log, wrap in aluminum foil and chill for 30 mins.
    2. To make the trout rillets (spread), place the juice of half a lemon juice in a measuring cup and add water to reach 1 2/3 cups. Pour into a wide, shallow saucepan, add the garlic and salt and heat for 5 mins. Add the trout and simmer for 5 mins. Remove the trout and garlic from the pan and drain on paper towels.
    3. Place the trout, garlic, cream and oil in a bowl and mash until creamy. Season with salt and black pepper. Stir in the smoked salmon, lemon zest and two-thirds of the chives and pink peppercorns. Chill.
    4. Preheat the oven to 325°F. Line a baking sheet with parchment. Slice the dough into 16 pieces and arrange on the baking sheet. Bake for 10-15 mins, until golden brown. Allow to cool on a wire rack.
    5. Spread the shortbread with the rillettes and sprinkle with the remaining chives and pink peppercorns. Serve with lemon wedges.
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    NutritionView More

    120Calories
    Sodium6% DV150mg
    Fat14% DV9g
    Protein8% DV4g
    Carbs2% DV6g
    Fiber0% DV0g
    Calories120Calories from Fat80
    % DAILY VALUE
    Total Fat9g14%
    Saturated Fat3.5g18%
    Trans Fat
    Cholesterol20mg7%
    Sodium150mg6%
    Potassium75mg2%
    Protein4g8%
    Calories from Fat80
    % DAILY VALUE
    Total Carbohydrate6g2%
    Dietary Fiber0g0%
    Sugars0g0%
    Vitamin A4%
    Vitamin C4%
    Calcium2%
    Iron4%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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