Chuck and the First Peoples' Kitchen

APTN

Trout Rillette

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Ingredients

  • 1 trout filet
  • 1 teaspoon kosher salt
  • Pinch black pepper
  • 2 slices bacon
  • 1 teaspoon chopped parsley
  • 1 teaspoon chopped dill
  • ½ lemon zest
  • 250 mL mason jar

Instructions

  1. Set your oven to 350°F.
  2. Place the trout filet on a parchment lined baking sheet and season it with salt and pepper.
  3. Bake for 10 minutes and remove from the oven.
  4. While the trout is baking, thinly slice the bacon and place it in a small frying pan over medium heat.
  5. Cook until the bacon is browned and crispy then remove from the heat and let cool for a few minutes.
  6. While the bacon is cooling, gently break apart the trout filet with a fork, scraping the meat off the skin and place the chunks of trout meat into the mason jar.
  7. At this point you can save the skin and crisp it up in a pan with a bit of oil over low heat or simply discard.
  8. Add the parsley, dill, and lemon zest to the bacon and mix.
  9. Pour the bacon mixture, including the fat, over the trout in the mason jar.
  10. Cover and let cool overnight.
  11. Serve with bread and the crispy trout skin.