Smoked Trout and Salmon Rillette

By Soo Kim and The Test Kitchen

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Smoked Trout and Salmon Rillette
Photography by Edward Pond

This recipe makes 33 1 tbsp servings

Nutritional Info
Per 1 tbsp: about	-
cal	9191 cal
pro	4 g4g pro
total fat	6 g6g total fat
sat. fat	2 g2g sat. fat
carb	5 g5g carb
fibre	00 fibre
chol	13 mg13mg chol
sodium	193 mg193mg sodium
potassium	69 mg69mg potassium
% RDI:	-
calcium	11 calcium
iron	22 iron
vit A	33 vit A
vit C	22 vit C
folate	55 folate

Preparation time: 35 minutes
Total time : 1-1/4 hours

This simple potted spread takes only a few minutes to put together, yet looks as impressive as it tastes. Instead of using a microwave, you can also cook the salmon in a little oil in a skillet over medium heat.

Ingredients

8 oz skinless salmon fillets 8 8oz ozskinless salmon filletskinless salmon fillets
1 pinch salt 1 1pinch pinchsalt
1/3 cup butter , melted and cooled1/3 1/3cup cupbutter, melted and cooled
2 tbsp olive oil 2 2tbsp tbspolive oil
3 tbsp finely chopped green onions 3 3tbsp tbspfinely chopped green oniongreen onions
2 tbsp finely chopped capers 2 2tbsp tbspfinely chopped capercapers
4 tsp chopped fresh parsley 4 4tsp tspchopped fresh parsley
4 tsp lemon juice 4 4tsp tsplemon juice
6 oz smoked trout , skinned6 6oz ozsmoked trout, skinned
1/4 tsp pepper 1/4 1/4tsp tsppepper
1/4 tsp paprika 1/4 1/4tsp tsppaprika
Garlic Chips and Crostini:
1/3 cup olive oil 1/3 1/3cup cupolive oil
4 large cloves garlic , thinly sliced4 4large cloves garlic, thinly sliced
1 baguette , thinly sliced1 1baguettebaguettes, thinly sliced

Preparation

Garlic Chips and Crostini: In small saucepan, heat oil over medium-low heat; fry garlic until golden and crisp, about 3 minutes. Remove with slotted spoon to paper towel–lined plate.

Brush 1 side of baguette slices with oil from pan; place on baking sheet. Bake in 350°F (180°C) oven, turning once, until golden, about 10 minutes. (Make-ahead: Store in airtight container for up to 4 days.)

Sprinkle salmon with sa< microwave on high until fish flakes easily when tested with fork, about 2 minutes. Pat dry with paper towel.

In bowl, stir butter with oil; stir in green onion, capers, parsley and lemon juice. Flake salmon and trout; stir into butter mixture along with pepper and paprika.

Scrape into serving dish; cover and chill for 30 minutes. (Make-ahead: Refrigerate for up to 2 days; let stand at room temperature for 30 minutes before serving.) Serve on crostini topped with garlic chips.

Source : Canadian Living Magazine: December 2011