Rillettes of smoked trout
1 .5 cups
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | Smoked trout, skinned and | |
| Boned | ||
| 6 | tablespoons | Unsalted butter |
| 4 | ounces | Pork fat or bacon, diced |
| 3 | Cloves garlic | |
| 1½ | cup | Dry white wine |
| ½ | cup | Chopped fresh dill |
| 2 | tablespoons | Fresh lemon juice |
| Salt & freshly ground black | ||
| Pepper to taste | ||
Directions
One day before serving, place the trout, butter, pork fat, garlic, and wine in a large saucepan. Heat to boiling. Reduce heat and simmer until all the liquid evaporates. Let stand 20 minutes to cool. Process the dill in a food processor fitted with a steel blade until minced. Add the trout mixture and process until well combined.
Add the lemon juice and salt and pepper to taste and process until mixed. Spoon into a crock and refrigerate covered overnight to allow flavors to blend. Before serving, let warm to room temperature.
Serve with crackers or toasted bread rounds. From the Silver Palate Good Time Cookbook by Julee Rosso & Sheila Lukins. Submitted By TERRI WOLTMON On 04-22-95