Home
Recipes
Trout rillette with rye toast

A serving of trout rillette with rye toast

Trout rillette with rye toast

Name: Trout rillette with rye toast
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 6
Ingredients: 200ml white wine; 265g trout fillets; 100g smoked trout roughly chopped; 3 tbsp mayonnaise; 3 tbsp crème fraîche; 2 spring onions very finely sliced; 1 tbsp chopped chives; ½ lemon zested and juiced, plus wedges to serve; 6-8 slices of rye bread

Samuel Goldsmith

Save recipe

Serves 4 - 6

Easy

Prep: 15 mins

Cook: 15 mins

plus at least 2 hrs chilling

0 reviews

loading...

Use trout here instead of salmon as it's more sustainable and equally delicious. It's ideal to make the day before – perfect for prepping for a special day

Skip to ingredients

Alternatives

Complete the dish

Showing items 1 to 3 of 3

Feta & pea tart

A star rating of 0 out of 5.0 ratings

Easy carrot cake pancakes

A star rating of 0 out of 5.0 ratings

Ingredients

Nutrition

Units:

MetricUS

200ml white wine
265g trout fillets
100g smoked trout

roughly chopped
3 tbsp mayonnaise
3 tbsp crème fraîche
2 spring onions

very finely sliced
1 tbsp chopped chives
½ lemon

zested and juiced, plus wedges to serve
6-8 slices of rye bread

Keep the screen awake with cook mode on the Good Food app.

Nutrition: Per serving (6)

kcal266
fat14g
saturates4g
carbs16g
sugars2g
fibre2g
protein16g
salt1.18g

Method

step 1

Pour the wine into a small pan along with 125ml water and bring to a simmer. Drop in the trout fillets and poach for 6-8 mins until cooked through. Drain and leave the trout to cool.
step 2

Flake the cooled trout into a bowl, then combine with the remaining ingredients, except the lemon juice and rye bread, reserving a few of the spring onions and chives. Add a pinch of salt and freshly ground black pepper, then add the lemon juice to taste. At this point you can either leave in the bowl and serve spoonfuls on plates or spoon into ramekins to serve. Leave to chill for at least 2 hrs or overnight.
step 3

Just before serving, toast the rye bread and sprinkle the remaining spring onions and chives over the rillette. Serve with lemon wedges on the side for squeezing over.

Recipe from Good Food magazine, March 2025

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5

Choose the type of message you'd like to post

CommentQuestionTip

Overall rating

0 reviews

Get 3 months of Good Food All Access

Get 3 months of Good Food All Access for just £6. Find triple-tested recipes that take the stress out of deciding what to cook, spend less time planning, and more time enjoying the season.

Subscribe now