Smoked Trout Rillettes

  • Preparation 5 MIN
    Cooking 10 MIN
    Chilling 3 H
  • Servings 1
  • Makes 1 cup (250 ml)



  1. In a pot, bring the cream, shallot, thyme, pepper and butter to a boil. Let reduce by half over medium heat. Strain the mixture through a sieve and return to the pot. Add the trout and cook over medium heat for 3 minutes while stirring.
  2. In a bowl, combine the egg yolks and brandy. While whisking, add a little of the hot cream mixture to temper. Pour the egg yolk mixture into the pot of cream and bring to a boil while whisking.
  3. Divide the rillettes between two ½-cup (125 ml) ramekins and cover with plastic wrap. Refrigerate for 3 hours. Serve with slices of toasted baguette and pickled vegetables, if desired. The rillettes are best enjoyed at room temperature.

Healthy Pick

Recipes with the \"Healthy Pick\" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.