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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.
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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.
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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.
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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.
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5
Spread the shortbread with the rillettes and sprinkle with the remaining chives and pink peppercorns. Serve with lemon wedges.
