Smoked Trout Rillette
& marsanne roussanne
||8 oz. smoked trout or other smoked fish
6 oz. unsalted butter, softened
Juice of one half lemon, or to taste
1/8 tsp. cayenne, or to taste
2 Tbsp. anchovy paste
1 ½ Tbsp. capers, rinsed, dried, minced
Salt and pepper
Shred trout, removing any bones and skin or pulse in a food processor—about 3 pulses.
Melt butter in a saucepan with lemon juice, cayenne, and anchovy paste. Blend with a whisk and cook at low simmer for three minutes. Remove from heat and stir in trout and the capers. Season with salt and pepper.
Transfer to an eight-ounce crock or ramekin and chill until the butter is solid, preferable overnight to allow flavors to blend. Bring to room temperature before serving. Serve with crostini and garnish with cornichons. The dish will keep in the refrigerator for a week.