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Trout rillettes

Time 25 minutes
Yields Makes 12 ( 1/4 -cup) servings
Trout rillettes
1

Heat the oven to 325 degrees. Season the trout with one-fourth teaspoon salt and bake until the flesh just begins to firm and turn opaque, 7 to 8 minutes. Remove the trout immediately to a plate and refrigerate to cool.

2

In a medium bowl, using a whisk or a fork, gently mix together the smoked salmon and butter until the fish is broken up and combined; the salmon should have a nice shredded texture.

3

With your hands or a fork, coarsely break up the chilled trout into the bowl with the salmon and mix until incorporated.

4

In a small bowl, stir together the lebni, parsley, cilantro, dill, honey, yuzu and cumin. Fold the lebni mixture into the trout until thoroughly combined. Season with one-half teaspoon salt and a generous pinch of black pepper, or to taste. Add additional yuzu to taste if desired.

From chef Josef Centeno. Lebni, a fresh Middle Eastern cheese, is available at Jon’s Marketplace stores and Middle Eastern markets. Bottled yuzu juice is available at most Asian markets and at Surfas in Culver City. You can substitute half lemon juice, half lime juice. Centeno fills 3-ounce Mason jars with the rillettes, sealing the surface with melted butter or ghee to prevent oxidation.

Amy Scattergood is a staff writer for the Food section of the Los Angeles Times.
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