Prospect To-Go
SMOKED TROUT RILLETTES
Trout, Creme Fraiche & Chive (served with radish, house pickles, and toasted sourdough)
250g smoked trout, flaked
75g cultured creme fraiche,
chilled
50g chives, minced
salt and pepper to taste
To prepare the rillettes, flake the trout into smaller pieces and then fold the creme fraiche into the trout until the desired texture is reached. Gently add the minced chives to avoid bruising. Season liberally with salt and freshly cracked black pepper and serve immediately. For a complete dish, the rillettes are best served with a selection of shaved radishes and cucumbers, house pickles, and toasted sourdough bread.
RECIPE: CC RYDER
1.5 oz Cacao-Infused Rittenhouse Rye
.5 oz Averna
.5 oz Sweet Vermouth
.5 oz Campari
-Stirred, served up on a Nick and Nora Coup
-Garnished with a Luxardo cherry
Full and warming, it’s the perfect compliment to snowy nights at the lodge.
Food photography by Read McKendree | Cocktail photography by Kayleigh Myer
