Ocean trout rillettes with red capsicum relish

Name: Ocean trout rillettes with red capsicum relish
Yield: 6
Ingredients: 500g ocean trout fillet (skin on), pin-boned, 350g hot smoked trout flesh flaked; 1 tsp fennel seeds, toasted, ground; 1 tbs finely chopped dill; 1 tbs finely chopped preserved lemon; 1 tbs capers, rinsed, drained, finely chopped; 1/4 tsp cayenne pepper; 100g unsalted butter, melted, cooled; 1/4 cup (60g) creme fraiche; Sliced toasted baguette, to serve; 4 large red capsicums, halved, seeds removed; 2 tbs extra virgin olive oil; 1 red onion, sliced; 2 garlic cloves chopped; 1/2 tsp cumin seeds, toasted, ground; 1/2 tsp mustard seeds, crushed; 2 bay leaves; 100ml white vinegar; 1/3 cup (75g) caster sugar

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by delicious. team

delicious. team

Sep 13, 2017

This super healthy and easy Ocean trout dip by Hamish Ingham and Rebecca Lines from Bar H is a knock out starter for your next dinner party, try it.

500g ocean trout fillet (skin on), pin-boned, 350g hot smoked trout flesh flaked
1 tsp fennel seeds, toasted, ground
1 tbs finely chopped dill
1 tbs finely chopped preserved lemon
1 tbs capers, rinsed, drained, finely chopped
1/4 tsp cayenne pepper
100g unsalted butter, melted, cooled
1/4 cup (60g) creme fraiche
Sliced toasted baguette, to serve

Red Capsicum Relish

4 large red capsicums, halved, seeds removed
2 tbs extra virgin olive oil
1 red onion, sliced
2 garlic cloves chopped
1/2 tsp cumin seeds, toasted, ground
1/2 tsp mustard seeds, crushed
2 bay leaves
100ml white vinegar
1/3 cup (75g) caster sugar

Method

1.

For the relish, preheat oven grill to high and place capsicum on a baking tray. Grill for 12 minutes or until skin is blackened and blistered all over.
2.

Transfer to a large bowl and cover with plastic wrap. Set aside for 15 minutes to sweat. Peel capsicums, discarding skin, then cut into 1cm strips, reserving any juices from the bowl.
3.

Heat oil in a saucepan over medium heat. Cook onion, stirring, for 2-3 minutes until softened. Add the garlic and spices, and cook for 1 minute or until fragrant. Add the bay, vinegar, sugar, sliced capsicum and reserved capsicum juice, and cook for a further 5 minutes or until reduced and caramelised. Remove from heat and set aside to cool.
4.

Meanwhile, to make rillettes, place the ocean trout in a steamer basket set over a saucepan of simmering water. Steam for 8-10 minutes until just cooked. Remove from heat and set aside to cool completely.
5.

Discard skin, then gently flake the flesh and place in a bowl with the hot-smoked trout, fennel seeds, dill, preserved lemon, capers, cayenne, butter and creme fraiche. Season and stir to combine.
6.

Serve rillettes with toasted baguette and capsicum relish.