Trout rillettes and gourmet croutons

Preparation: 15 minutes

Cooking time: 6 minutes

Ingredients

Fish

• 300 g of fresh trout
• 125 ml cream cheese
• 30 ml softened butter
• 15 ml lemon juice
• 10 ml of honey
• 30 ml of basil, chopped
• 1 shallot, chopped
• 1 pinch of cayenne pepper

Croutons

• 1/2 baguette, cut into thin slices
• 125 ml melted butter
• 125 ml maple syrup
• Salt and pepper, to taste

Preparation

Fish

1. In a saucepan of boiling, salted water, immerse the fresh trout and cook for about 6 minutes, until cooked through and flakes easily with a fork.
2. Drain, let cool, then crumble the trout into a bowl.
3. Add the cream cheese and softened butter and mix until creamy.
4. Stir in the lemon juice, honey, chopped basil, chopped shallot, and a pinch of cayenne pepper. Mix gently to coat the trout with all the ingredients. Check the seasoning.
5. Serve the rillette chilled, accompanied by slices of toasted bread or crackers. Sprinkle with a few sprigs of chives for a touch of color and freshness.

Croutons

1. Preheat oven, rack in center, to 190°C (375°F).
2. In a bowl, combine the melted butter and maple syrup. Season with salt and pepper to taste.
3. Dip each slice of bread into the butter and syrup mixture, making sure to coat well.
4. On a baking sheet lined with parchment paper or a silicone mat, arrange the bread slices and bake for 15 to 20 minutes, until golden brown and crispy.
5. Allow to cool before serving.