Wok Smoked Trout Rillettes on Toasted Beer Bread
15 March 2017
Category
Main
Serves
2
Ingredients
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
peeled
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
Instructions
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