Beehive Smoked-Trout Rillettes

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

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Nutritional Information

Amount per serving
  • Calories: 42
  • Calories from fat: 74%
  • Protein: 2.4g
  • Fat: 3.4g
  • Saturated fat: 1.8g
  • Carbohydrate: 0.4g
  • Fiber: 0.0g
  • Sodium: 116mg
  • Cholesterol: 7.8mg

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

  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.
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