Start by finely slicing 1 cup of shallots and gently sautéing them in a small saucepan with 1 tablespoon of butter or olive oil over medium-low heat until they’re soft and translucent, about 5-7 minutes.
Add 1 cup of sugar, 1/2 cup of apple cider vinegar, and 1/2 cup of water, stirring to dissolve the sugar. Bring the mixture to a gentle simmer, then add a small drizzle of an infused oil such as rosemary or thyme oil for a subtle herbal note. The infused oil provides the same aromatic depth as fresh herbs but keeps the jelly smooth and adaptable for different IDDSI levels.
Reduce the heat to low and cook for 20-30 minutes until the mixture thickens to a jammy consistency.
For an ultra-smooth finish, strain the mixture or blend briefly once it cools. Transfer to sterilized jars and let cool completely; the jelly will continue to set, becoming a versatile, sweet, and tangy condiment that pairs beautifully with creamy spreads, cheeses, and savory dishes.
In a bowl, combine the kipper snacks (or smoked trout) with softened cream cheese and lemon juice. Mix until smooth and well blended. Use a fork or a food processor for an extra-smooth consistency if needed. Stir in the finely chopped chives and season with salt and pepper to taste.
Lightly toast or warm the croissant, then cut into bite-sized cubes. Place the cubes in a shallow dish and pour a small amount of water or broth over them, allowing the liquid to soak in for 5-10 minutes. The croissant should be softened yet hold its shape.
Spoon the fish pâté onto a plate or in a serving bowl. Top with a small dollop of shallot jelly, or serve it on the side for a touch of sweetness. Serve the pregelled croissant cubes alongside for dipping.