Trout Rillettes On Fennel Shortbread

• 1 tsp fennel seeds
• 80 g salted butter
• 100 g plain flour
• 2 tbsp ground almonds
• 1 tsp icing sugar
• 1 None egg white
• 1 None lemon, juice and grated zest of 1/2, 1/2 cut into wedges
• 2 cloves garlic, peeled and halved
• 1/2 tsp salt
• 200 g trout fillet, skin removed
• 2 tbsp whipping cream
• 4 tbsp olive oil
• 30 g smoked salmon, finely chopped
• 15 g fresh chives, chopped
• 1/2-1 tsp pink peppercorns

1. To make the shortbread, heat a saute pan and toast the fennel seeds until fragrant. Allow to cool. Place the fennel seeds in a mortar and pestle with 1 tbsp butter and finely grind. Add to a bowl with the flour, almonds, powdered sugar, egg white, remaining butter and a pinch of salt and knead together. Form into a 1 inch diameter log, wrap in aluminum foil and chill for 30 mins.
2. To make the trout rillets (spread), place the juice of half a lemon juice in a measuring cup and add water to reach 1 2/3 cups. Pour into a wide, shallow saucepan, add the garlic and salt and heat for 5 mins. Add the trout and simmer for 5 mins. Remove the trout and garlic from the pan and drain on paper towels.
3. Place the trout, garlic, cream and oil in a bowl and mash until creamy. Season with salt and black pepper. Stir in the smoked salmon, lemon zest and two-thirds of the chives and pink peppercorns. Chill.
4. Preheat the oven to 325u0b0F. Line a baking sheet with parchment. Slice the dough into 16 pieces and arrange on the baking sheet. Bake for 10-15 mins, until golden brown. Allow to cool on a wire rack.
5. Spread the shortbread with the rillettes and sprinkle with the remaining chives and pink peppercorns. Serve with lemon wedges.

fennel seeds, butter, flour, ground almonds, icing sugar, egg white, lemon, garlic, salt, trout fillet, whipping cream, olive oil, salmon, fresh chives, peppercorns

Taken from recipes-plus.com/api/v2.0/recipes/19848 (may not work)