Feta & pea tart
Celebrate spring with this simple savoury tart with peas, mint and feta. You can make it the day before and warm it up in the oven before serving
Trout rillette with rye toast
- Preparation and cooking time
- Prep:
- Cook:
- plus at least 2 hrs chilling
- Easy
- Serves 4 - 6
Skip to ingredients
- 200ml white wine
- 265g trout fillets
- 100g smoked troutroughly chopped
- 3 tbsp mayonnaise
- 3 tbsp crème fraîche
- 2 spring onionsvery finely sliced
- 1 tbsp chopped chives
- ½ lemonzested and juiced, plus wedges to serve
- 6-8 slices of rye bread
Nutrition: Per serving (6)
- kcal266
- fat14g
- saturates4g
- carbs16g
- sugars2g
- fibre2g
- protein16g
- salt1.18g
Method
step 1
Pour the wine into a small pan along with 125ml water and bring to a simmer. Drop in the trout fillets and poach for 6-8 mins until cooked through. Drain and leave the trout to cool.
step 2
Flake the cooled trout into a bowl, then combine with the remaining ingredients, except the lemon juice and rye bread, reserving a few of the spring onions and chives. Add a pinch of salt and freshly ground black pepper, then add the lemon juice to taste. At this point you can either leave in the bowl and serve spoonfuls on plates or spoon into ramekins to serve. Leave to chill for at least 2 hrs or overnight.
step 3
Just before serving, toast the rye bread and sprinkle the remaining spring onions and chives over the rillette. Serve with lemon wedges on the side for squeezing over.