Hake rillette with cream cheese, pomegranates, cranberries and chorizo

Hake rillette with cream cheese, pomegranates, cranberries and chorizo

8 to 10 servingsPreparation: 20 minutesCook: 12 to 15 minutes

In collaboration with High Liner

Ingredients

4 Cape Hake fillets 140 g High Liner (DL code: 367738)

60ml (1/4 cup) chorizo, cut into small strip (DL code: 385701)

125ml (1/2 cup) pomegranates (DL Code: 346030)

30ml (2 tablespoons) Dry shallots, chopped (DL code: 336352)

45ml (3 tablespoons) chives (DL code: 336567)

10ml (2 teaspoons) paprika (DL Code: 464895)

15ml (1 tablespoon) lemon herb seasoning (DL Code: 249638)

187ml (3/4 cup) cream cheese (DL Code: 329958)

125ml (1/2 cup) dried cranberries (DL Code: 412001)

15ml (1 tablespoon) 35% cream (DL Code: 156158)

5ml (1 teaspoon) salt (DL Code: 192811)

Ground pepper (DL Code: 465823)

Olive oil (DL Code: 193597)

Preparation

Preheat oven to 190°C (375°F).

  1. Place defrosted Cape Hake fillets on a baking sheet. Drizzle with olive oil and season with salt and pepper. Place in the oven for 12 to 15 minutes. Set aside.

  2. While the Cape Hake fillets are cooking, slice the chorizo into small julienne strips. Heat a pan over medium-low heat and add a bit of olive oil. Cook the chorizo slices for about 2 minutes or until crisp.

  3. In a bowl, shred the cooked hake fillets. Add remaining ingredients and stir in chorizo slices. Mix well. Add freshly ground pepper to taste.

  4. Serve with croutons or crispbread.

Made with

Previous
Next