Freezer-friendly · Recipe
Fish Rillettes (Fish Pâté)
Leftover trout, turned into a 5-minute pate.
A simple, quick, and very delicate option. Made from leftover poached trout (no tail) from making fish broth. Ready to eat immediately or can be frozen for up to 3 months.
Freezer notes
Can you freeze Fish Rillettes?
Yes — Fish Rillettes freezes well: freeze it cooked, it keeps up to 3 months in the freezer, about 3 days in the fridge.
How to freeze Fish Rillettes
Pack into a small container or freezer bag, press flat, and freeze for up to 3 months.
How to reheat Fish Rillettes
Thaw overnight in the fridge and stir well before serving - the texture can loosen slightly after freezing.
The one thing a label can't tell you is when you froze it. Label it properly — or let Expireless hold the date for you.
Ingredients
- 400 g poached trout (leftover after broth, tail removed)
- 50 g cream cheese
- 20 g grain mustard
- 2 g mixed herbs
- to taste salt and pepper
- 50 g olives
Method
- Finely chop the olives and use a fork to mash them with the remaining ingredients into a roughly uniform mass.
- The product is ready to eat; it can also be frozen as a prep.
Equipment
- fork
Nutrition per serving
| Calories | 60 kcal |
|---|---|
| Protein | 7 g |
| Fat | 3 g |
| Carbs | 1 g |
Estimated. These numbers are calculated from the ingredient list, not lab-measured — treat them as a ballpark, not a label.
Cook once, eat twice
The date you froze it is the part you'll forget
Expireless remembers when a dish went into the freezer and tells you before it's past its best — so a batch you cooked on purpose doesn't turn into a mystery bag.
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