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Smoked Trout Rillettes

Photos: Martha Holmberg and Steve Hunter

Servings: 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

Nutritional Information

  • Nutritional Sample Size based on eight servings
  • Calories (kcal) : 80
  • Fat Calories (kcal): 45
  • Fat (g): 5
  • Saturated Fat (g): 2.5
  • Polyunsaturated Fat (g): 0.5
  • Monounsaturated Fat (g): 1.5
  • Cholesterol (mg): 50
  • Sodium (mg): 570
  • Carbohydrates (g): 0
  • Fiber (g): 0
  • Protein (g): 8


  • 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.


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


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Reviews (3 reviews)

  • claudiakeith | 11/26/2018

    This is a go-to entertaining appetizer. Folks love it.
    I love it because it’s tasty, simple ad classy - all at once.

  • jng000 | 11/29/2013

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

  • User avater
    Amy | 01/03/2009

    Ridiculously easy to make, but the end result is excellent

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