Trout rillette with pink pepper and gourmet crouton

Serves : 4

Preparation time: 15 minutes

Cooking time : 6 minutes

Ingredients

• 300 g (10 oz) fresh trout
• 125 ml (1/2 cup) cream cheese
• 30 ml (2 tbsp.) butter, softened
• 15 ml (1 tbsp.) fresh lemon juice
• 10 ml (2 tsp.) honey
• 30 ml (2 tbsp.) fresh basil leaves, finely chopped
• 1 shallot, finely chopped
• 15 ml (1 tbsp.) Dijon mustard
• Pinch cayenne pepper
• A few sprigs chives
• Salt and black pepper to taste

Preparation

1. In a saucepan of boiling, salted water, plunge the fresh trout and cook for about 6 minutes, until cooked and flakes easily with a fork.
2. Remove, drain, leave to cool, then crumble the trout into a bowl.
3. Add the cream cheese and softened butter to the trout in the bowl and mix until creamy.
4. Add lemon juice, honey, chopped basil, chopped shallot, Dijon mustard and a pinch of cayenne pepper. Mix gently to coat trout with all ingredients. Check seasoning.
5. Serve chilled, with slices of toast or crackers. Sprinkle with a few sprigs of chives, for a touch of color and freshness.