Smoked Trout Rillettes

 

These slightly smoky, velvety rillettes are as good tucked into an omelette as they are on freshly made croutons. But be advised, even so-called boneless smoked trout may harbor small bones, so keep a sharp eye as you mix.

What you will need

2 boneless smoked trout, skin discarded (to yield about 8 oz.)

5 to 7 Tbs. crème fraîche (depending on how moist the trout is and on your personal taste)

3 Tbs. chopped fresh chives

Freshly ground black pepper to taste

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