For the rillette, place all the ingredients except for the crème fraîche and mayonnaise into a bowl and gently mix. Do not over mix, you want to keep the fish in as large pieces as possible.
Next, add just enough crème fraîche and mayonnaise to bind and hold together the fish. Remember you can always add more to bind, but it’s very hard to remove and if it’s too sloppy your rillette will be difficult to mould and won’t hold its shape.
Place your small metal rings on to cold plates and spoon your mix into the rings. Leave for a minute to settle then remove the moulds. Pour dressing round and sprinkle your greens around the plate. We’ve used Sakura Mix Micro Greens, but cress and any available herbs, such as chives and dill, would work well.