Smoked Trout Rillettes on Toast
Rillettes and toast can be made the day before but should be assembled just before serving.
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 degrees.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.
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