Ingredients
Preparation
Preheat the oven to 80°C and bake the Fjord Trout for about 10 minutes, until it starts flaking.
Leave the oven on but take out the Fjord Trout and leave it to cool for 10 minutes.
Gently mix the trout with crème fraîche, mustard and chopped dill.
Season with salt, pepper and lemon juice.
Add the Fjord Trout mix to small bowls or cookie cutters and place on serving plates. Remove the bowls or cutters when serving.
Toast
Slice baguette thinly, sprinkle with olive oil and season with salt and pepper.
Bake in the oven for 7-8 minutes until crispy and golden.
Serve the rillettes with crispy toast and garnish with fresh herbs.
Tip: It's easier to cut the baguette in thin slices if you freeze it for an hour or two.