Trout Rillettes On Fennel Shortbread - cooking recipe

Ingredients

1 tsp fennel seeds
80 g salted butter
100 g plain flour
2 tbsp ground almonds
1 tsp icing sugar
1 None egg white
1 None lemon, juice and grated zest of 1/2, 1/2 cut into wedges
2 cloves garlic, peeled and halved
1/2 tsp salt
200 g trout fillet, skin removed
2 tbsp whipping cream
4 tbsp olive oil
30 g smoked salmon, finely chopped
15 g fresh chives, chopped
1/2-1 tsp pink peppercorns

Preparation

To make the shortbread, heat a saute pan and toast the fennel seeds until fragrant. Allow to cool. Place the fennel seeds in a mortar and pestle with 1 tbsp butter and finely grind. Add to a bowl with the flour, almonds, powdered sugar, egg white, remaining butter and a pinch of salt and knead together. Form into a 1 inch diameter log, wrap in aluminum foil and chill for 30 mins.
To make the trout rillets (spread), place the juice of half a lemon juice in a measuring cup and add water to reach 1 2/3 cups. Pour into a wide, shallow saucepan, add the garlic and salt and heat for 5 mins. Add the trout and simmer for 5 mins. Remove the trout and garlic from the pan and drain on paper towels.
Place the trout, garlic, cream and oil in a bowl and mash until creamy. Season with salt and black pepper. Stir in the smoked salmon, lemon zest and two-thirds of the chives and pink peppercorns. Chill.
Preheat the oven to 325\u00b0F. Line a baking sheet with parchment. Slice the dough into 16 pieces and arrange on the baking sheet. Bake for 10-15 mins, until golden brown. Allow to cool on a wire rack.
Spread the shortbread with the rillettes and sprinkle with the remaining chives and pink peppercorns. Serve with lemon wedges.