Trout riette with radish
8 servings
20 minutes
Trout rillettes with radish is a refined dish of author’s cuisine, combining freshness and spiciness in every spoonful. Its history is inspired by French traditions of making rillettes, but here it takes on a unique character thanks to the combination of soft lightly salted trout and crunchy radish. The creamy texture of the cheese is enriched with aromatic notes of dill, parsley, and tarragon, while almond flakes add a delicate nutty touch. The addition of lemon juice and olive oil completes the harmony of flavors, making the dish balanced and fresh. This rillettes is perfect for serving on toasted bread, creating an elegant appetizer for special occasions or pleasant home evenings.
1
Prepare all the ingredients.
2
Cut the lightly salted trout into small cubes.
- Lightly salted trout: 250 g
3
Chop dill, parsley, and tarragon.
- Dill: 10 g
- Parsley: 2 g
- Tarragon leaves: 2 g
4
Chop the green onion finely.
- Spring onion: 5 g
5
Cut the radish into small cubes.
- Radish: 100 g
6
Mix all the chopped ingredients.
- Lightly salted trout: 250 g
- Dill: 10 g
- Parsley: 2 g
- Tarragon leaves: 2 g
- Spring onion: 5 g
- Radish: 100 g
7
Add almond flakes to them.
- Flaked almonds: 20 g
8
Mix cream cheese, mayonnaise, lemon juice, and olive oil.
- Cream cheese (curd cheese spread): 150 g
- Mayonnaise: 30 g
- Lemon juice: 15 ml
- Olive oil: 30 ml
9
Mix everything well, taste it, and season with pepper and salt if needed.
- Ground black pepper: to taste
- Salt: to taste
10
Serve the rillettes on toasted bread, garnished with any greens.
- Bread: to taste