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Beehive Smoked-Trout Rillettes

James Carrier
Yield 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.


  • 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

Nutrition 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

How to Make It

  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.

  2. Nutritional analysis per tablespoon.

Beehive Restaurant