Harissa trout rillettes with creme fraiche and horseradish
The key to a Christmas starter, if you’re having one, is for it to appear almost magically and without any faff. This one can be made a day or two in advance, then tucked away in the fridge until it’s needed, so it fits the brief perfectly. It’s essentially a mix, assemble and serve dish that can be whipped up in minutes. Serve with a warm baguette and/or crunchy crudités
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