I discovered this dish on Epicurious when I was living in Paris. It’s the simplest thing to make but it brings me so much joy every time I make it. Could be because of all the joyful colors.
This makes for a great party dish. Something you can prepare ahead of time and keep chilled. It can keep for days and it’s a great way to use some of the leftovers in your fridge. For example, I am a big Bloody Mary fan, and any self respecting Bloody Mary has to have a celery stalk, but I am always left with 2/3 of the celery I bought and never know what to do with them. This recipe and chicken soup are my go to celery recipes.
Smoked Fish Rillettes
Ingredients
- Smoked fish, you can use Haddock, Trout, Mackerel or any smoked fish of your liking
- 1 Leek
- 2 Carrots
- 2 Celery stalks
- 8-10 Radishes
- Sour Cream or Mascarpone
- Dill
- Juice of half a Lemon
- Salt & Pepper
Directions
- Cut the leek, carrots, celery, and radished into really thin slices. I like to use a Mandoline, a kitchen tool I discovered when I lived in Paris. Keep a few slices of each for the decoration.
- Shred the fish in a plate, add the lemon juice, then add both over the vegetable mix, along with the sour cream and chopped dill. Salt & Pepper to taste.
- Mix really well (don’t forget to taste and adjust the seasoning). Flatten the surface and decorate the top with the slices of carrots, leaks, and celery that you set apart.
- Chill for an hour (or a day).
- Serve with Rye Crackers. My faves are the Regular Wasa crackers.
