Smoked Trout ‘Rillettes’

We’re rarely without a package of smoked trout in the fridge, so we can whip up this super easy appetizer at the drop of a lemon. Change it up however you like — using sour cream in place of crème fraîche, and more or less than we call for depending on how creamy you want it; add whatever herbs you have on hand, or none at all. Skip the lemon zest, if you’re feeling lazy. Any hot-smoked fish works great with this — mackerel, sable, salmon.

READ: “Thanksgiving finger foods: 10 recipes for light and lovely pre-feast nibbles”

Serve it with endive leaves, crackers or slices of toasted baguette or rye bread.

Makes about 1 cup.

Ingredients

1 smoked trout fillet (about 4 ounces), skin and bones removed

4-5 tablespoons crème fraîche or sour cream

Zest of half a lemon, plus its juice