400 grams moist smoked fish (I used blue wahoo)
1 tablespoon olive oil
1 teaspoon butter
1 small onion, very finely chopped
1 medium stick celery, sliced very finely
1 clove garlic, crushed
1 teaspoon thyme leaves
pinch ground allspice
¼ teaspoon smoked paprika
⅓ cup white wine
3 tablespoons crème fraîche or sour cream
2 tablespoons melted butter, cooled
1 tablespoon finely chopped flat-leaf parsley
sea salt and freshly
Remove the skin, any blood line and the bones from the fish then break into pieces.
Using your fingers, shred the fish finely and place in a large bowl.
Heat the oil and butter in a sauté pan and add the onion, celery, garlic, thyme and spices. Cover and cook over a low heat until very tender, adding a splash of water if needed. Increase the heat, add the wine and let it bubble up until most of it has evaporated.
Add the fish and turn to combine. Transfer to a large bowl and cool. Mix in the crème fraiche or sour cream, butter, parsley and season well.
The rillettes are best served at room temperature so if making ahead, remove from the fridge 1 hour before serving. Makes about 1½ cups