| (printer friendly)
Makes about 2 cups
1 pound smoked rainbow trout, bones and skin discarded
1 stick (1/2 cup) unsalted butter at room temperature
2 tablespoons fresh lemon juice, or to taste
white pepper to taste
crackers or toast points as an accompaniment
1. Flake the trout into the container of a food processor, being very careful to remove any small bones.
2. Add the butter and blend the mixture until it is smooth.
3. Add lemon juice, pepper and salt to taste and blend the mixture until it is combined.
4. Transfer mixture to a serving bowl, smooth the top, and chill the rillettes, covered, for at least 1 hour or overnight.
Serve the rillettes with the crackers.