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Trout rillettes with dill and green grapes

By: Pollyanna Coupland
Food producer, delicious.

Published: 12 Jul 23
Updated: 16 May 24

Trout rillettes with dill and green grapes

We love this rustic trout rillette for two reasons. 1. It couldn’t be easier to prepare. 2. It looks beautiful thanks to feathery dill fronds and discs of vinegar-dressed grapes which also add zing and crunch.

Find more recipes to enjoy with trout here.

Easy
September 2023

Test kitchen approved

Serves 2
Hands-on time 10 mins, oven time 20 mins

Find more recipes to enjoy with trout here.

Nutrition: per serving

Calories: 562kcals
Fat: 27g (12g saturated)
Protein: 37g
Carbohydrates: 40g (7.5g sugars)
Fibre: 4.3g
Salt: 0.7g

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Ingredients

1 lemon
2 trout fillets
1 shallot, finely chopped
2 cornichons, finely chopped
2 tbsp crème fraîche
5 green grapes
Splash sherry or white wine vinegar (see Know-how)
1 small baguette, sliced and toasted
4 dill sprigs

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Method

Heat the oven to 160°C fan/gas 4. Finely zest the lemon into a bowl, then slice the lemon into discs (saving one end to squeeze some juice out of for later). Put the lemon discs on a sheet of baking paper in a single layer – with plenty of excess paper around. Sit the trout fillets on top, season with salt and pepper, then bring the edges of the baking paper together and seal to make a parcel. Bake for 15-20 minutes, then open the parcel, check the fish is opaque throughout, then leave to cool.
Flake the trout into the bowl with the lemon zest (discarding the skin if there is any present), then stir in the shallot, cornichons, crème fraîche, a squeeze of lemon juice and another pinch of salt and pepper.
Finely slice the grapes and dress with a splash of vinegar. Spread the rillettes over slices of toasted baguette, topped with the grapes and pieces of dill.

Recipe from September 2023 Issue

Nutrition

Nutrition: per serving

Calories: 562kcals
Fat: 27g (12g saturated)
Protein: 37g
Carbohydrates: 40g (7.5g sugars)
Fibre: 4.3g
Salt: 0.7g

delicious. tips

You can swap out the trout for salmon, although from a sustainability (and in our opinion, flavour) point of view, trout is superior!
The quality of the vinegar you use will really shine through here, so if you have a bottle of white wine, sherry or even champagne vinegar, now’s the time to use it.