Tuesday, February 24, 2009

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).

Ingredients:

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

Recipe:
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.

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