Melt 25g/1oz of the softened butter in a small saucepan; add the smoked trout and one tablespoon of water. Cover and cook for three to four minutes or until it no longer looks opaque. Allow it to get quite cold.

Cream the remaining 350g/14oz butter in a bowl. With two forks, shred the freshly cooked and smoked trout and mix well together. Add to the soft butter using a fork (do not use a food processor). Season with salt and freshly ground pepper and lots of freshly grated nutmeg. Taste and add lemon juice as necessary and some freshly chopped fennel if you have it.

To make the Melba toast, pre-heat the grill to medium. Toast the bread on both sides, cut the crusts off immediately and then split the slices in half. Scrape off any soft crumb, cut into triangles and put back under the grill, untoasted side up, for a few seconds until the edges curl up.

Serve the rillettes in individual pots or in a pottery terrine. Cover with a layer of clarified butter. Serve with the Melba toasts or hot crusty white bread. Trout rillettes will keep perfectly in the fridge for five to six days provided they are sealed with clarified butter.

This recipe is taken from the book Fishwives, with 77 fish recipes shared by female food lovers. Published by Goatsbridge Trout (€20), with all proceeds going to Hospice Africa Uganda, see goatsbridgetrout.ie