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Smoked Trout Rillettes

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Serves six to eight.

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.

  • 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
Tip:
Good smoked trout is available in many grocery stores and specialty food shops. Or try www.ducktrap.com or www.deandeluca.com.

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.

Smoked Trout Rillettes Recipe
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):
Size : based on eight servings; Calories (kcal): 80; Fat (g): fat g 5; Fat Calories (kcal): 45; Saturated Fat (g): sat fat g 2.5; Protein (g): protein g 8; Monounsaturated Fat (g): 1.5; Carbohydrates (g): carbs g 0; Polyunsaturated Fat (g): 0.5; Sodium (mg): sodium mg 570; Cholesterol (mg): cholesterol mg 50; Fiber (g): fiber g 0;

Photo: Photos: Martha Holmberg and Steve Hunter

super simple and very delicious. I served them over whole grain savory crisps (very thin cracker). Excellent for holiday snacks

Ridiculously easy to make, but the end result is excellent

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