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.
Good smoked trout is available in many grocery stores and specialty food shops. Or try www.ducktrap.com or www.deandeluca.com.
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
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipe
This note is only visible to you.Double Check
Are you sure you want to delete your notes for this recipe?
Write a Review