Pour the wine into a small pan along with 125ml water and bring to a simmer. Drop in the trout fillets and poach for 6-8 mins until cooked through. Drain and leave the trout to cool.

Flake the cooled trout into a bowl, then combine with the remaining ingredients, except the lemon juice and rye bread, reserving a few of the spring onions and chives. Add a pinch of salt and freshly ground black pepper, then add the lemon juice to taste. At this point you can either leave in the bowl and serve spoonfuls on plates or spoon into ramekins to serve. Leave to chill for at least 2 hrs or overnight.

Just before serving, toast the rye bread and sprinkle the remaining spring onions and chives over the rillette. Serve with lemon wedges on the side for squeezing over.