Smoked trout rillettes

Time 15 minutes
Yields Serves 8 to 12
Smoked trout rillettes
(Bob Chamberlin / Los Angeles Times)

In a large bowl, whisk together the crème fraîche, yogurt, horseradish, lemon zest and juice, dill, chives, parsley and pepper. Fold in the flaked trout. This makes almost 4 cups rillettes, which will keep, covered and refrigerated, up to 5 days.

Noelle Carter is the former Los Angeles Times Test Kitchen director. She left in January 2019.
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