Smoked Trout Rillettes on Toast
Rillettes and toast can be made the day before but should be assembled just before serving.
- Yield: Makes 40
Source: Martha Stewart Living, November/December 1991
- 3 smoked trout (about 8 ounces each), skin removed
- 1 teaspoon fresh lemon juice
- 2 tablespoons creme fraiche
- 2 tablespoons extra-virgin olive oil
- Freshly ground white pepper
- Pinch of cayenne pepper
- Thinly sliced white bread
- Unsalted butter, melted
- Chopped fresh parsley, for garnish
Remove spine from trout, leaving meat as intact as possible. Pull out any small bones. Separate a total of 40 chevrons of trout from the fillets (the meat toward the end of the tail comes apart most easily). Cover chevrons with a damp paper towel and plastic wrap; refrigerate until needed.
Break up remaining trout with your fingers, or use a fork to mash lightly. Be careful to keep a flaky texture. Add lemon juice, creme fraiche, olive oil, and peppers. Mix with a fork until well combined. Cover bowl with plastic and refrigerate.
To make toasts, cut stars or other shapes from sliced white bread. Brush both sides with melted butter, and toast in a 350-degree oven until golden brown.
Remove rillettes from refrigerator 1 hour before serving. Put about a teaspoon on each piece of toast, top with a chevron of trout, and garnish with chopped parsley. Serve immediately.