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Appetizers |
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INGREDIENTS:
2-1/2-pound whole smoked rainbow trout
1 stick; (1/2 cup) unsalted butter at room temperature
1 tbs shallots minced
1 tbs capers minced
1 tbs parsley minced
2 tbs fresh lemon juice or to taste with pepper and salt
to taste
French bread sliced
Belgian endive concave side
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DIRECTIONS:
Flake the trout into the container of a food processor, being very
careful to remove any small bones, add the butter, and blend the
mixture until it is smooth.
Add the lemon juice, the pepper and salt to taste and blend the
mixture until it is combined well.
Transfer the mixture to a serving bowl or terrine, smooth the top,
and chill the rillettes, covered, for at least 1 hour or
overnight.
Serve the Rillettes with the crackers, French bread, and aged
cheeses (Stilton. Blue, Gorgonzola).
Servings : 6
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