This whole recipe is from catching the fish to eating it as a Rillette (basically a style of shredding the meat).
After you have caught the fish, in this case trout, clean as you normally would. (If you have never gutted or cleaned a fish before, I would recommend Google) In preparing to smoke it, you first are going to dry brine the trout for a full day (so make sure you start this process well in advance!) Pack in the salt and some brown sugar in a container overnight. The next day, when you are ready to smoke them, rinse off the brine and pat the fish dry. Put them on your smoker at 175 degrees for about 2-3 hours.
Once the trout are done smoking, take them out and let them cool for a few minutes. Begin to shred the trout. Dont use the skin of the fish. Try and get as many of the pin bones out as possible so you arent eating them later. Put the shredded trout into a bowl. Add 5-7 Tablespoons of Creme Fraiche per 2 trout into the bowl. Add chopped chives and capers to the mix. I wont tell you how much, because it really is about personal preference with those items. Put the concoction onto a cracker, or toasted baguette, or whatever your heart fancies! You now have a Trout Rillete!
Items youll need for this recipe:
- Trout
- Salt
- Brown Sugar
- Creme Fraiche
- Chives
- Capers
- Crackers
