By-catch Rillette

Directions

Smoking the fish

If fish is whole, gut and scale it, remove any bloody or gunky bits Mix salt and sugar in a 50/50 ratio, enough to generously coat the fish. Coat the fish in the mixture, if it’s a whole fish, coat the insides of the cavity as well
Leave it to cure in the fridge overnight, the next day wipe off the excess and dry the fillets well, place back on a rack in the fridge to dry for a few hours.
There is lots of fancy ways to smoke fish, but you can get pretty creative with some bits you have lying around the house (or local tip shop) - This clip should give you some ideas. https://youtu.be/ikUviELnbGA?si=aySf7q3HNn97hwGu (copy and paste the link below into your web browser)

Break the fish into flakes and smash it up with your fingers, removing bones in the process.

Whip room temp butter in a mixer or food processor until it is very light and soft.
Mix the whipped butter through the fish, beating together until well combined, fold thorough the Creme Fraiche (or whatever you’ve got), lemon zest and herbs.
Taste.

Check the seasoning, adjust with salt, lemon juice and season with a heavy dose of black pepper.
Serve along side toast or crackers with a big dollop of sour cream or creme fraiche on the top, lemon wedges and another crack of pepper.

Use the list below while you shop or cook. Simply tap an ingredient to cross it off  the list. You can also tap directions while you cook.

Use the list below while you shop or cook. Simply tap an ingredient to cross it off  the list. You can also tap directions while you cook.

Smoking the fish

If fish is whole, gut and scale it, remove any bloody or gunky bits Mix salt and sugar in a 50/50 ratio, enough to generously coat the fish. Coat the fish in the mixture, if it’s a whole fish, coat the insides of the cavity as well
Leave it to cure in the fridge overnight, the next day wipe off the excess and dry the fillets well, place back on a rack in the fridge to dry for a few hours.
There is lots of fancy ways to smoke fish, but you can get pretty creative with some bits you have lying around the house (or local tip shop) - This clip should give you some ideas. https://youtu.be/ikUviELnbGA?si=aySf7q3HNn97hwGu (copy and paste the link below into your web browser)

Break the fish into flakes and smash it up with your fingers, removing bones in the process.

Whip room temp butter in a mixer or food processor until it is very light and soft.
Mix the whipped butter through the fish, beating together until well combined, fold thorough the Creme Fraiche (or whatever you’ve got), lemon zest and herbs.
Taste.

Check the seasoning, adjust with salt, lemon juice and season with a heavy dose of black pepper.
Serve along side toast or crackers with a big dollop of sour cream or creme fraiche on the top, lemon wedges and another crack of pepper.

Use the list below while you shop or cook. Simply tap an ingredient to cross it off  the list. You can also tap directions while you cook.