Trout Rillettes On Fennel Shortbread Recipe

Name: Trout Rillettes On Fennel Shortbread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tsp fennel seeds; 80 g salted butter; 100 g plain flour; 2 tbsp ground almonds; 1 tsp icing sugar; 1 None egg white; 1 None lemon, juice and grated zest of 1/2, 1/2 cut into wedges; 2 cloves garlic, peeled and halved; 1/2 tsp salt; 200 g trout fillet, skin removed; 2 tbsp whipping cream; 4 tbsp olive oil; 30 g smoked salmon, finely chopped; 15 g fresh chives, chopped; 1/2-1 tsp pink peppercorns

Servings: persons

1 tsp fennel seeds
80 g salted butter
100 g plain flour
2 tbsp ground almonds
1 tsp icing sugar
1 None egg white
1 None lemon, juice and grated zest of 1/2, 1/2 cut into wedges
2 cloves garlic, peeled and halved
1/2 tsp salt
200 g trout fillet, skin removed
2 tbsp whipping cream
4 tbsp olive oil
30 g smoked salmon, finely chopped
15 g fresh chives, chopped
1/2-1 tsp pink peppercorns

1
To make the shortbread, heat a saute pan and toast the fennel seeds until fragrant. Allow to cool. Place the fennel seeds in a mortar and pestle with 1 tbsp butter and finely grind. Add to a bowl with the flour, almonds, powdered sugar, egg white, remaining butter and a pinch of salt and knead together. Form into a 1 inch diameter log, wrap in aluminum foil and chill for 30 mins.
2
To make the trout rillets (spread), place the juice of half a lemon juice in a measuring cup and add water to reach 1 2/3 cups. Pour into a wide, shallow saucepan, add the garlic and salt and heat for 5 mins. Add the trout and simmer for 5 mins. Remove the trout and garlic from the pan and drain on paper towels.
3
Place the trout, garlic, cream and oil in a bowl and mash until creamy. Season with salt and black pepper. Stir in the smoked salmon, lemon zest and two-thirds of the chives and pink peppercorns. Chill.
4
Preheat the oven to 325u00b0F. Line a baking sheet with parchment. Slice the dough into 16 pieces and arrange on the baking sheet. Bake for 10-15 mins, until golden brown. Allow to cool on a wire rack.
5
Spread the shortbread with the rillettes and sprinkle with the remaining chives and pink peppercorns. Serve with lemon wedges.

506

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 tsp fennel seeds, 80 g salted butter, 100 g plain flour, 2 tbsp ground almonds, and more.

Yes, Trout Rillettes On Fennel Shortbread falls under the Seafood category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Trout Rillettes On Fennel Shortbread

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions