Taking yet another spin on my "polpette permutations," I'm now daydreaming about morphing my smoked trout rillettes into a polpette form. Must ruminate on this further. Will update this post once I get around to doing the prototype.
Spitballing ideas about what could go into these polpettes to make it tasty and perhaps make the texture interesting:
My smoked trout
Black truffle oil or black truffle "pesto"
Chopped toasted hazelnuts
Stay tuned.
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