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.
Remove any bones from the trout and break it up into small pieces. Add the crème fraîche and mix with a fork, taking care to shred rather than mash the trout. Fold in the chives and a generous amount of ground pepper. Serve with freshly made croutons or toasts.
Be gentle with your final folding to avoid bruising the chopped chives and to keep the flaky-chunky texture of the smoked trout.
nutrition information (per serving):
based on eight servings;
sat fat g
Photo: Photos: Martha Holmberg and Steve Hunter