Oxbow’s executive chef, Sean Cutler uses local trout and dried sumac from the Okanagan Valley to make a delicious rillettes that works wonderfully on a charcuterie board or spread onto crostini as a simple dinner party appetizer.
2 fillet poached flaked Alberta trout
2 Shallots finely diced
2 Tbsp. Butter
¼ cup Chives
1 Tsp ground sumac
3 Tbsp Olive oil
1 Tsp Paprika
1 Tsp Salt
1 Tsp Pepper
2 Tbsp Sour cream
Zest and juice of 1 lemon
1 loaf Fresh sourdough bread
- Bring a pot of water to a simmer medium high heat
- Cut skinless trout fillet into 3 pieces
- Place into simmering water and cook for 4 min ( depending on the thickness of the fillet)
- Remove from water and let cool for 5 minutes.
- Sweat shallots in butter in a small pan and set aside to cool.
- In a large bowl, mix poached trout with chives, lemon juice, zest, olive oil, paprika, sour cream, and salt and pepper and cooked shallots.
- Cover and chill.
- Heat oven to 350.
- Cut sourdough bread into 1/2” slices, lay out on baking sheet and drizzle liberally with olive oil.
- Bake in oven until toasted and crunchy, about 10-12 minutes (note: you can grill the bread if you prefer)
- Remove from oven, transfer toasted bread to plate and allow to cool slightly.
- Generously spread the trout rillette on top of each slice the bread and arrange on a plate to serve