Beehive Smoked-Trout Rillettes

Yields
Makes about 1 cup; 6 to 8 appetizer servings

Notes: For an appetizer, spoon the trout rillettes (or pipe through a pastry bag with a plain, round tip at least 1/2 in. wide) in about 1-tablespoon mounds onto the concave side of Belgian endive leaves; garnish with capers. Or use the rillettes as a sandwich spread. If making up to 2 days ahead, cover and chill.

James Carrier

1 boned smoked trout (about 6 oz.)

1 tablespoon chopped shallot

1 tablespoon drained capers

1 tablespoon packed parsley sprigs, rinsed

1/2 cup crème fraîche or sour cream

1 to 2 teaspoons lemon juice

Step 1

Pull off and discard trout skin; break fish into chunks. In a food processor, whirl trout, shallot, capers, and parsley until finely minced (or finely mince with a knife). Stir in crème fraîche and lemon juice to taste.

Step 2

Nutritional analysis per tablespoon.

Nutrition Facts

Servings 0

Amount Per Serving
Calories 42Calories from Fat 74

% Daily Value *
Total Fat 3.4g6%

Saturated Fat 1.8g9%
Cholesterol 7.8mg3%
Sodium 116mg5%
Total Carbohydrate 0.4g1%

Dietary Fiber 0.0g0%
Protein 2.4g5%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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Beehive Smoked-Trout Rillettes