If you are looking for a seafood starter that is sure to impress you will love this flavoursome Ocean Trout and Dill Rillette with Zucchini Piccalilli. We have served the Ocean Trout and Dill Rillette with Zucchini Piccalilli with homemade lavosh.
Ocean Trout and Dill Rillette with Zucchini Piccalilli Recipe
Serves 4-6
Ingredients:
400g ocean trout fillets
1 tsp salt flakes
½ cup light olive oil
½ cup vegetable oil
4 cloves garlic, in skin
1 tbsp fennel seeds
2 strips lemon peel
1 tsp black peppercorns
½ cup sour cream
1 tsp smoked paprika
1 tbsp finely chopped dill
Smoked Paprika and Fennel Lavosh, to serve
Zucchini Piccalilli
1 tbsp extra virgin olive oil
1 shallot, finely chopped
1 tsp brown mustard seeds
½ tsp ground turmeric
½ tsp ground cumin
2 tsp plain flour
1 tbsp caster sugar
¾ cup white wine vinegar
¼ cup chopped cauliflower florets
1 zucchini, finely chopped
½ red capsicum, seeded and finely chopped
Method:
Rub the ocean trout with salt flakes. Place in a small saucepan cover with oils.
Add garlic, fennel seeds, lemon peel and peppercorns. Place over low heat. Cook for 30 minutes, or until the trout is tender. Set aside to cool in the oil.
Meanwhile, to make the zucchini piccalilli, heat oil in a small saucepan over medium heat. Add shallot, and cook for 2 minutes, stirring until tender.
Add mustard seeds, turmeric and cumin and cook for 30 seconds. Add flour, sugar and vinegar and cook to a paste. Add cauliflower, zucchini and capsicum and mix to combine.
Set aside to cool. Season with salt and pepper. Place in a small jar and refrigerate until cold.
Remove the trout, garlic cloves and lemon peel from the oil. Remove the skin from trout and discard. Using two forks, flake the trout. Place in a small bowl. Finely chop the lemon peel. Remove garlic from their skins and mash until smooth.
Add the lemon, garlic, sour cream and paprika to the trout and mix to combine. Season.
Top with dill and freshly ground black pepper and serve with piccalilli and Smoked Paprika and Fennel Lavosh.
