Smoked Trout, Horseradish and Lemon Rillettes

Photo by: cheese1227
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by cheese1227

about 1 year ago

I keep a package of smoked trout in the fridge so if the mood and the weather strikes me, I can whip up this perfect picnic food. I pull out the KitchenAid and whiz the trout up with some mascarpone, horseradish, cream, lemon zest and black pepper, grab a baguette, some cornichons, a blanket and the nearest tree for an easy, lazy lunch.

Makes 1 cup

  • 4 ounces smoked trout
  • 2 ounces mascarpone
  • 2 tablespoons heavy cream
  • 2 teaspoons prepared horseradish
  • zest of half a lemon
  • 1 teaspoon lemon juice
  • Fresh ground black pepper to taste
  1. Use a stand mixer with the paddle attachment and whip together mascarpone and heavy cream on a medium high speed for about 90 seconds.
  2. Add horseradish, lemon zest and juice. Combine on a medium speed. Break up the fish into small pieces into the creamy mixture. And use a low speed to completely combine the fish into the mixture.
  3. Add enough black pepper to add a little sting on the finish of the rillettes.
  4. Spread the rillettes into a ramekin. Serve at room temperature.
Edamam

Nutrition Info:

PER SERVING:

  • 278 calories
  • 18g total fat
  • 8g saturated fat
  • 108mg cholesterol
  • 101mg sodium
  • 5g carbohydrate (1g dietary fiber, 2g sugar)
  • 24g protein
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