Smoked Trout Rillettes


  • 2 1/2-pound whole smoked rainbow trout, boned and head, tail, and skin discarded
  • ½ cup unsalted butter
  • 2 tablespoons fresh lemon juice
  • crackers or toast points
  • white pepper

Flake the trout into the container of a food processor, being very careful to remove any small bones, add the butter, and blend the mixture until it is smooth. Add the lemon juice, the pepper and salt to taste and blend the mixture until it is combined will. Transfer the mixture to a serving bowl...

View full recipe at Epicurious


Best Wine Deals

See More Deals

Snooth Media Network