Smoked Louisiana Drumfish Rillette

Rich and creamy smoked rillette served over crispy toast.


12 ea Louisiana Drumfish fillets, skin on, 1 1/2 - 2 lb ea
2 gal Water, warm
4 cups Kosher salt
1 cup Brown sugar
2 Tbsp Cracked black pepper
1/4 cup Creole seasoning
32 oz Cream cheese, softened to room temperature
3 cups Mayonnaise
3/4 cup Shallots, minced
3/4 cup Dill
3/4 cup Chives
1/4 cup Lemon juice
2 tsp Lemon zest
1 Tbsp Original TABASCO® brand Pepper Sauce
2 tsp Worcestershire sauce
2 ea French baguette, sliced and toasted


Combine water, salt and brown sugar. Submerge Louisiana Drumfish fillets in brine and refrigerate for 2 hours. After 2 hours, remove fillets from brine and pat dry. Season with black pepper and Creole seasoning.
Prepare hot smoker using woodchips of choice. Smoke fish fillets until cooked through. Remove fillets and allow to cool slightly.
Remove skin from fillets and remove dark meat from underneath skin. Discard skin and dark meat. Flake white meat into medium-size pieces.
Combine softened cream cheese, mayonnaise, shallots, dill, chives, lemon juice, lemon zest, TABASCO® and Worcestershire. Mix gently until combined well.
Fold fish into mixture, taking care not to break up fish flakes.
Chill until ready to serve. Serve with sliced, toasted baguette on the side. Alternatively, for hors d’oeuvres, spread some Rillette on each baguette slice and garnish with chives.

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