Sous Vide Trout Rillettes
Emily Farris and Jeff Akin are Feed Me Creative — a culinary content studio in Kansas City's historic West Bottoms that specializes in recipe development, food styling, and photography. (We're also really good eaters!)
Ingredients for 8
1 pound trout filets, skin on or off
Kosher salt and freshly ground black pepper
4 ounces smoked trout, diced
1/4 cup mayonnaise
1/4 cup creme fraiche
2 tablespoons thinly sliced fresh chives
2 tablespoons freshly squeezed lemon juice
Set the Anova Sous Vide Precision Cooker to 125°F (51°C).
Season the trout with salt and pepper and place in a large zipper lock or vacuum seal bag. Seal the bag using the water immersion technique or a vacuum sealer on the moist setting.
Place the bag in the water bath and set the timer for 45 minutes.
When the timer goes off, remove the trout from the bag, pat dry, and let cool for at least 10 minutes. If the filets have skin, remove and discard.
Meanwhile, whisk together the smoked trout, mayonnaise, creme fraiche, chives, and lemon juice in a large bowl. Season to taste with salt and pepper.
Using two forks, flake the trout into small pieces and add to the mayonnaise mixture. Gently mix just to incorporate. Season to taste with salt and pepper. Transfer to airtight jars and refrigerate for at least 1 hour before serving.