Smoked Trout Rillettes

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


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

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
    • white pepper
    • crackers or toast points
    • 2 tablespoons fresh lemon juice
    • 1/2 cup unsalted butter

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