Ray wing rillette with capers

Discover the authentic flavours of the Normandy coast with this distinctive ray wing and caper rillette from La Falaise qui Rougit.

This artisanal fish rillette is made with 50% ray wing from the port of Dieppe, a historic fishing port in Normandy. The ray wing is carefully steamed, hand-deboned and then flaked into fine pieces, preserving the delicate texture of the fish.

The soft, refined flavour of the ray wing is beautifully complemented by 6% whole capers, which add a fresh, slightly tangy and piquant note. Shallot, salt and pepper complete the recipe.

The recipe is inspired by the classic French bistro dish aile de raie aux câpres (ray wing with capers), a beloved speciality from Dieppe. In this way, La Falaise qui Rougit brings a piece of traditional Normandy gastronomy to the aperitif table.

The rillette is prepared by hand in France, without preservatives or artificial flavourings.

Delicious on toasted sourdough bread, crisp crackers or a fresh baguette. Serve as a refined aperitif bite, paired with a crisp Muscadet or a mineral Chablis.

An authentic French delicacy in which the soft flavour of ray wing and the fresh notes of capers come together perfectly.