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Smoked Trout Rilettes from the Queen of Schmootz

August 30th, 2009

This is a lovely way to serve smoked trout as an appetizer. It takes minutes to prepare and has only 5 ingredients, including the crackers.  I only use creme fraiche. It is not as sour as American sour cream and it has a better consistency so don’t substitute. If you must, then mix cream cheese and sour cream together (25/75% blend).

While these are technically not true rilettes the consistency is similar and the results are wonderful. This schmootz does double duty as an omelette filling.

Smoked Trout Rilettes

2 boneless smoked trout, skin removed
7 Tbsp. creme fraiche
3 Tbsp. chopped fresh chives
freshly ground black pepper

With your fingers, gently shred the trout meat into small pieces. Add the creme fraiche and with a fork, gently mix into the trout. Add the chives and pepper and then blend with the fork again. Serve with crostini or any cracker of your choice.

Entry Filed under: Amuse Bouche Made Easy,Libations,Savory Recipes