First, bake the trout. (Michael Robinson Chavez / Los Angeles Times)
Mix salmon and butter in bowl. (Michael Robinson Chavez / Los Angeles Times)
Add herbs and seasoning to flavor the lebni. (Michael Robinson Chavez / Los Angeles Times)
Break up the trout fillet and add it to the mix (Michael Robinson Chavez / Los Angeles Times)
Add the seasoned lebni to the rillettes mixture. (Michael Robinson Chavez / The Los Angeles Times)
Place the rillettes in a small jar and smooth out the top. (Michael Robinson Chavez / The Los Angeles Times)
Add melted butter to prevent oxidation. (Michael Robinson Chavez / Los Angeles Times)
