Smoked Trout Rillettes

Smoked Trout Rillettes
Photo by Photos: Martha Holmberg and Steve Hunter


  • 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)
  • Freshly ground black pepper to taste
  • 3 Tbs. chopped fresh chives

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


Variations on Smoked Trout Rillettes

  • Smoked Trout Rillettes
    • crackers or toast points
    • 2 1/2-pound whole smoked rainbow trout, boned and head, tail, and skin discarded
    • 1/2 cup unsalted butter
    • +1 other ingredients

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