Beehive Smoked-Trout Rillettes |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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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. 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 |
Directions:
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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