Smoked Salmon and Trout Rillettes

Step by step

Method

1. 1

   Place the trout fillets skin-side up in a deep frying pan that will just take them, and cover with the fish stock. Add the bay leaves, bring to a simmer and poach for 7 minutes. Remove from the heat and allow to cool in the liquid (the fillets will carry on cooking in the cooling liquid, but remain tender and juicy cooked this way).

2. 2

   Melt 40g of the butter in a frying pan and sauté the cubed smoked salmon until just opaque. Cool completely.

3. 3

   When cold, remove the cooked trout from the liquid and peel off the skin.

4. 4

   Using a fork, shred both the cooked fishes together. Beat the remaining butter until very soft then beat the fish into it with the peppercorns. Taste and season well.

5. 5

   Press into individual dishes, level and refrigerate until set and firm. Remove from the fridge 15 minutes before serving to come to room temperature. Serve with melba toast or something equally crunchy - breadsticks are fun.