Beehive Smoked-Trout Rillettes

Beehive Smoked-Trout Rillettes Recipe
James Carrier
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.

Yield:

Makes about 1 cup; 6 to 8 appetizer servings

Recipe from

Sunset

Nutritional Information

Calories 42
Caloriesfromfat 74 %
Protein 2.4 g
Fat 3.4 g
Satfat 1.8 g
Carbohydrate 0.4 g
Fiber 0.0 g
Sodium 116 mg
Cholesterol 7.8 mg

Ingredients

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

Preparation

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.

Nutritional analysis per tablespoon.

Note:

Janice Henning and Tim Elenteny, Denver, Colorado,

Beehive Restaurant,

May 2001
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