Smoked Trout Rillettes

Smoked Trout Rillettes

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To serve – 4

Preparation time – 15 minutes + 30 minutes chilling time

A smooth smoky starter, made in an instant. Serve with crunchy Melba toast or little cheese biscuits.

Nutritional count per serving:
Energy 163kcal; Fat 11g.


2 x 120 g packs smoked trout fillets Finely grated rind and juice of 1 unwaxed lemon 2 tbsp dry sherry 40 g/1 ½ oz butter, softened plus 40 g/1 ½ oz butter melted for sealing (optional) 1 tsp capers, drained and chopped, plus extra to garnish (optional) Fresh herbs to garnish (optional)


  1. Flake the fish into a bowl and combine with the lemon rind and juice, sherry, softened butter and capers. Alternatively, blend the ingredients in food processor or use a hand blender.
  2. Spoon the mixture into small bowls or ramekins.
  3. Pour over the melted butter, if using, and garnish with the herbs or capers, if using.
  4. Cover and place in the fridge for 30 minutes or until the butter has set.

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