Rillettes Of Smoked Trout Recipe
Yield: 1 .5 cupsRecipe by luhu.jp
Ingredients:
3: Smoked trout, skinned and
1 1/2 cup: Dry white wine,
Boned,
1/2 cup: Chopped fresh dill,
6 tbsp: Unsalted butter,
2 tbsp: Fresh lemon juice,
4 ounce: Pork fat or bacon, diced
Salt & freshly ground black,
3 Cloves: garlic,
Pepper to taste,
Directions:
One day before serving, place the trout, butter, pork fat, garlic,
and wine in a large saucepan. Heat to boiling. Reduce heat and
simmer until all the liquid evaporates. Let stand 20 minutes to
cool. Process the dill in a food processor fitted with a steel blade
until minced. Add the trout mixture and process until well combined.
Add the lemon juice and salt and pepper to taste and process until
mixed. Spoon into a crock and refrigerate covered overnight to allow
flavors to blend. Before serving, let warm to room temperature.
Serve with crackers or toasted bread rounds. From the Silver Palate
Good Time Cookbook by Julee Rosso & Sheila Lukins. Submitted By TERRI
WOLTMON On 04-22-95
Source from luhu.jp
and wine in a large saucepan. Heat to boiling. Reduce heat and
simmer until all the liquid evaporates. Let stand 20 minutes to
cool. Process the dill in a food processor fitted with a steel blade
until minced. Add the trout mixture and process until well combined.
Add the lemon juice and salt and pepper to taste and process until
mixed. Spoon into a crock and refrigerate covered overnight to allow
flavors to blend. Before serving, let warm to room temperature.
Serve with crackers or toasted bread rounds. From the Silver Palate
Good Time Cookbook by Julee Rosso & Sheila Lukins. Submitted By TERRI
WOLTMON On 04-22-95
Source from luhu.jp