Smoke Trout Rillettes
Sunday was Oscar night and I needed to bring a dip - I love fish spreads, dips, salads - and this is one of my favorites. It is easy to make and is a consistent crowd pleaser. The base for this recipe is from Bon Appetit magazine (December 2007).
3/4 cup reduced fat cream cheese
1/4 cup finely chopped green onion
2 tablespoons finely chopped fresh dill plus sprigs for garnish
1 1/2 tablespoons (or more) fresh lemon juice
1 1/2 cups small pieces smoked trout fillets without skin and bones (about 6 to 7 ounces)
Assorted crackers and rye, pumpernickel, and black bread slices
Trimmed Inner celery stalks, cut into sticks
Mix the cream cheese, green onion, chopped dill, and lemon juice. Add the smoked trout and stir gently to blend. Season with salt, pepper, and additional lemon juice, as needed.
I have always used reduced fat cream cheese instead of marscapone cheese. I have purchased smoked trout from the grocery store - you'll find it in the same section as the packaged smoke salmon. I found smoked trout at the Lobster Place seafood market in Chelsea Market and it was delicious. If you can find smoked trout from a fish market, I would highly recommend using it instead of the packaged version.