Wok Smoked Trout Rillettes on Toasted Beer Bread

Wok Smoked Trout Rillettes on Toasted Beer Bread

15 March 2017

  • Recipe






For the Trout:

2 x rainbow trout fillets

Wood chips

1 tbsp chives

finely chopped

20g soft butter

1 tsp horseradish

75g soured cream

For the Bread:

Lib stone ground wholemeal flour

1 tbsp baking powder

1/2 tsp salt

1 tsp runny honey

12-13 fl oz real ale

For the Apple Puree:

2 Bramley apples


cored and diced

250ml apple juice

Caster sugar to taste

For the Beetroot:

Assortment of beetroots; 3 needed in total

250ml cider vinegar

100g caster sugar


1For the Trout:,Cut a small piece of baking parchment just large enough to fit the two fillets of trout on. Then lay them on top of a rack

2Tip the wood chips in to the base of a wok that has been lined with tin foil. Place the wok over a medium

3Use a gas gun to ignite the wood chips

4Sit the rack in to the wok and carefully cover the wok with tin foil. Leave the trout to smoke like this for 30 minutes

5Remove the trout from the wok and leave to cool

6Once cooled flake the flesh into bowl removing any small bone as you go. Add all of the remaining ingredients along with seasoning then mix and chill

7For the Bread:,Pre heat your oven to 170°c

8Mix the flour, baking powder and salt together

9Stir in the honey and enough beer to make a wet dough. Spoon dough in to a tin, smooth the surface and bake for 40-50 minutes

10For the Apple Puree:,Tip the prepared apple in to a hot pan, add the sugar and cook for 2 minutes

11Pour in the apple juice and simmer until soft

12Blend the cooked apples in a blender until smooth and pour in to a squeezy bottle

13For the Beetroot:,Pour the vinegar in to a saucepan, add the sugar and bring to the boil. Leave to cool completely

14Prepare the beetroots by peeling them, slicing thinly then cutting in to different sizes with cutters. Place the slices in to a vac pack bag, pour over the pickling liquid and seal

15To Garnish: - Pea Shoots