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.
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
How to Make It
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.