Ottolenghi’s: Harissa trout rillettes with creme fraiche and horseradish

Recipe online: https://www.theguardian.com/food/2024/nov/30/trout-rillettes-leek-nut-roast-tatin-guanciale-potatoes-pistachio-bombe-christmas-feast-recipes-yotam-ottolenghi

Ottolenghi’s dish appears a lot redder than mine, perhaps just for the photograph, or perhaps there was more harissa or tomato puree than the quantities mentioned in the recipe.

Notwithstanding, this was a still a very good dish. The quantity allegedly serves two as a starter, but we found it is almost a meal in itself.

Leave a comment