Smoked Trout "Rillettes"
Recipe by: Leslie Brenner
I’m rarely without a package of smoked trout in the fridge, so I 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 adding whatever herbs you have on hand, or none at all. Skip the lemon zest, if you’re feeling lazy. It doesn’t even need to be trout: Any hot-smoked fish works great with this — mackerel, sable, salmon.
Serve the rillettes with endive leaves or crackers, or spread it on toasted baguette rounds.
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
Use your fingers to break up and smush the trout into a small bowl. A…