Smoked Trout, Horseradish and Lemon Rillettes
I keep a package of smoked trout in the fridge so if the mood and the weather strikes me, I can whip up this perfect picnic food. I pull out the KitchenAid and whiz the trout up with some mascarpone, horseradish, cream, lemon zest and black pepper, grab a baguette, some cornichons, a blanket and the nearest tree for an easy, lazy lunch.
Makes 1 cup
zest of half a lemon
Fresh ground black pepper to taste
- Use a stand mixer with the paddle attachment and whip together mascarpone and heavy cream on a medium high speed for about 90 seconds.
- Add horseradish, lemon zest and juice. Combine on a medium speed. Break up the fish into small pieces into the creamy mixture. And use a low speed to completely combine the fish into the mixture.
- Add enough black pepper to add a little sting on the finish of the rillettes.
- Spread the rillettes into a ramekin. Serve at room temperature.