Method

• 1.
  Heat 600ml olive oil in a saucepan over medium-low heat for 4-5 minutes until it reaches 100°C on a kitchen thermometer. Carefully submerge trout fillet in warm oil, then remove from heat and stand for 4-5 minutes until fish turns opaque on the outside but is still pink in the centre. Remove from the oil and cool completely.
• 2.
  Flake trout, discarding the skin. Place in a bowl with the herbs and a squeeze of lemon juice, then season and stir to combine. Stir through creme fraiche and adjust seasoning. Spoon trout rillette into four 100ml ramekins or serving glasses and chill for 1 hour or until firm.
• 3.
  Meanwhile, fill a wide saucepan with water and add the white wine vinegar. Bring to the boil, then reduce the heat to medium-low to bring water to a gentle simmer. In 2 batches, crack each egg into a cup and gently slide into the pan, then poach for 3 minutes. Remove eggs with a slotted spoon and drain on paper towel.

• 4.
  Heat extra 2 tbs oil in a small frypan over medium heat. Cook spinach, stirring, for 2 minutes or until wilted. Season.
• 5.
  To serve, arrange the spinach and poached eggs on top of the toasted sourdough. Garnish the trout rillettes with lemon slices and dill sprigs and serve immediately with the sourdough toasts.