Cold Smoked Trout Rilette Recipe

Light, elegant and effortless - the kind of dish you can serve at your own table and still feel like a French chef! Perfect for entertaining with friends and family in the summer. Bon appétit!

Ingredients

350 g cold smoked trout, roughly chopped

250 g cream cheese (e.g., Philadelphia), softened

120 g butter, softened (pomade)

1 tsp Dijon mustard (or to taste)

A few sprigs of fresh thyme, finely chopped

A dash of lemon juice

Cracked black pepper

Pinch of salt (adjust gently – smoked trout can be salty)

Method

Prepare the base
In a mixing bowl, combine the softened cream cheese and pomade butter. Mix until smooth and well combined.
Add flavourings
Add the Dijon mustard, chopped thyme, lemon juice, cracked black pepper, and a pinch of salt. Mix again.
Fold in the trout
Gently fold the chopped cold smoked trout into the mixture, keeping some texture rather than mashing it completely.
Adjust seasoning
Taste and adjust mustard, lemon, salt, or pepper to your liking.
Chill
Transfer the rillette into a serving ramekin or container, cover, and refrigerate for at least 1–2 hours to allow flavours to develop.