Alberta Trout Rillettes on Sourdough

7 minutes

Yield: Serves 5-6

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.


Trout Rillettes:

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

Olive oil


  1. Bring a pot of water to a simmer medium high heat
  2. Cut skinless trout fillet into 3 pieces
  3. Place into simmering water and cook for 4 min ( depending on the thickness of the fillet)
  4. Remove from water and let cool for 5 minutes.
  5. Sweat shallots in butter in a small pan and set aside to cool.
  6. In a large bowl, mix poached trout with chives, lemon juice, zest, olive oil, paprika, sour cream, and salt and pepper and cooked shallots.
  7. Cover and chill.
  8. To finish:
  9. Heat oven to 350.
  10. Cut sourdough bread into 1/2” slices, lay out on baking sheet and drizzle liberally with olive oil.
  11. Bake in oven until toasted and crunchy, about 10-12 minutes (note: you can grill the bread if you prefer)
  12. Remove from oven, transfer toasted bread to plate and allow to cool slightly.
  13. Generously spread the trout rillette on top of each slice the bread and arrange on a plate to serve

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