Smoked Trout Rillettes

Ingredients

• 2 boneless smoked trout, skin discarded (to yield about 8 oz.)
• 5 to 7 Tbs. crème fraîche (depending on how moist the trout is and on your personal taste)
• 3 Tbs. chopped fresh chives
• Freshly ground black pepper to taste

Remove any bones from the trout and break it up into small pieces. Add the crème fraîche and mix with a fork, taking care to shred rather than mash the trout. Fold in the chives and a generous amount of ground pepper. Serve with freshly made croutons or toasts.

View full recipe at Fine Cooking