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

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