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| These slightly smoky, velvety rillettes are as good tucked into an omelet as they are on freshly |
| made croutons. But be advised, even so-called boneless smoked trout may harbor small bones, so |
| keep a sharp eye as you mix. Serves six to eight. |
| 2 boneless smoked trout, skin discarded (to yield about 8 oz.) |
| 5 to 7 Tbs. crème fraiche (depending on how moist the trout is and on your personal taste) |
| 3 Tbs. chopped fresh chives |
| Freshly ground black popper to taste |
| Remove any bones from the trout and break it up into small pieces. Add the crème fraiche and mix |
| with a fork, taking care to shred rather than mash the trout. Fold in the chives and a generous |
| amount of ground pepper. Serve with freshly made croutons or toasts. |
| info@barringtonsoftware.com |
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Barrington
Software Incorporated