Trout rillettes with dill and green grapes

Method

1. 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.
2. 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.
3. 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.