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Marguerite Henderson shares how to make smoked trout rillettes.
Smoked Trout Rillettes
3/4 cup mascarpone cheese OR crème fraiche OR mayonnaise
2 tablespoons whipped cream cheese, or softened cream cheese
2 tablespoons finely chopped green onion
2 tablespoons finely chopped fresh dill plus sprigs for garnish
Juice and zest of 1 lemon
8 ounces smoked trout (I found mine at Trader Joe’s), skin removed, flaked into small pieces or use 8 ounces smoked salmon
Salt and Pepper to taste
Endive spears, cucumber slices, pumpernickel triangles
Mix mascarpone or crème fraiche or mayonnaise, cream cheese, green onion, chopped dill, lemon juice and zest in small bowl. Add trout and stir gently to blend. Season to taste with salt, and pepper. Transfer mixture to small serving bowl or a glass mason jar for serving.
Can be made 1 day ahead. Cover and chill. Let stand at room temperature 1 hour before serving.