Smoked Trout, Horseradish and Lemon Rillettes

by cheese1227

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

Use a stand mixer with the paddle attachment and whip together mascarpone and heavy cream on a medium high speed for about 90 seconds.

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.

Add enough black pepper to add a little sting on the finish of the rillettes.

Spread the rillettes into a ramekin. Serve at room temperature.