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.
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
1 tablespoon chopped dill, chives, tarragon or any combination
Freshly ground black pepper
Additional snipped chives, tarragon leaves and/or dill for garnish
Instructions
1. Use your fingers to break up and smush the trout into a small bowl. Add the crème fraîche, the lemon zest and juice, the chopped herbs and a few grinds of black pepper, and stir to combine well — the texture will be thick and spreadable. Taste and adjust seasoning.
2. Pack the rillettes into a ramekin or small serving bowl, and top with the herbs. Serve immediately, or cover with plastic film and refrigerate until ready to use. It will keep nicely for three or four days.
Smoked Trout 'Rillettes'
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
- 1 tablespoon chopped dill, chives, tarragon or any combination
- Freshly ground black pepper
- Additional snipped chives, tarragon leaves and/or dill for garnish
Instructions
- Use your fingers to break up and smush the trout into a small bowl. Add the crème fraîche, the lemon zest and juice, the chopped herbs and a few grinds of black pepper, and stir to combine well — the texture will be thick and spreadable. Taste and adjust seasoning.
- Pack the rillettes into a ramekin or small serving bowl, and top with the herbs. Serve immediately, or cover with plastic film and refrigerate until ready to use. It will keep nicely for three or four days.
Notes
VARIATION:For smoked salmon pâté, use 4 ounces of smoked wild salmon (either hot-smoked or cold-smoked is fine) in place of the trout, and substitute fresh dill for the tarragon and chives. Hot-smoked will behave like the trout; if you’re using cold-smoked, chop the salmon fine before putting it in the bowl.