Versions of this dish have graced many a festive table in my house, kicking off a day of indulgence in a stunning way, a glass of fizz or crisp white in one hand, homemade crispbread piled with rillettes in the other. However you make this dish, it’s never better than when served, freshly made, at room temperature. Accompany with pane croccante or similar crispbread, or sliced baguette.
600g kingfish fillet, skin, bones and bloodline removed
150g unsalted butter, softened at room temperature
120g natural yoghurt
3 egg yolks
80ml extra virgin olive oil
salt flakes and freshly ground black pepper
150g hot-smoked trout fillet
juice of 1 large lemon
½ bunch of chives, very finely sliced
2 tbsp salmon caviar
1 tbsp sumac
picked watercress and dill, to serve
1. Bring a wide pan of salted water (enough to cover the kingfish) to the boil. Lower the kingfish into the water and reduce to a gentle simmer. Cook for 2 minutes, then turn off the heat. Leave the fish in the water for 5 minutes. Transfer the fillet to a colander and cover with plastic wrap or a plate.
2. Whisk the butter and yoghurt vigorously for 2 minutes, then add the egg yolks and oil, season with salt and pepper and whisk until you have a smooth, glossy paste. You can do this by hand or in a mixer, but note that it will take a lot longer if the butter isn't properly softened.
3. Uncover the kingfish and flake the flesh into a large bowl. Flake in the smoked trout, being careful to remove any fine bones, then combine. Set aside to cool to room temperature.
4. Mix the lemon juice though the butter mix, then tip onto the fish. Add half the chives, then gently fold to combine. Check the seasoning and adjust; the mixture should be quite highly seasoned with salt and lots of pepper.
5. Serve the rillettes with the salmon caviar, remaining chives and sumac sprinkled over the top, then finish with handfuls of watercress and dill. Serve with pane croccante or sliced baguette on the side.
Find more of Karen Martini's recipes in the Good Food Favourite Recipes cookbook.