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