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Smoked Trout Rillettes

Seafood Suggestions: Nelson Crab® hand-packed premium smoked salmon, smoked sturgeon, smoked oysters, Albacore tuna or cooked fresh bluefish, cooked fresh trout, smoked mackerel.

Rillettes are a southwestern French staple made of cooked meat—most often pork—that is pulverized into a paste, packed into small ramekins, and covered with a thin layer of fat. This unusual fish-based version of rillettes is delicious served with a French baguette, but crackers make a practical alternative for boaters.

Ingredients:

• 1 cup unsalted butter, softened
• 1 1/2 cups finely chopped smoked seafood (about 8 oz.)
• 1/2 cup minced parsley
• 1/4 cup fresh lemon juice
• 1 medium shallot, minced
• 1 Tbsp. olive oil
• Salt and freshly ground pepper, to taste
• Assorted crackers

Cooking Instructions:

Cream the butter with an electric mixer or wooden spoon in a large bowl until light and smooth. Add the seafood, parsley, lemon juice, shallot, oil, salt and pepper and beat until well blended.

Pack the mixture into a 2-cup bowl. Place plastic wrap directly over the rillettes and refrigerate at least 4 hours or up to 7 days if made with smoked fish or up to 2 days if made with freshly cooked fish.

Take the rillettes from refrigerator to soften before serving, about 30 minutes. If liquid appears on the surface, pour it off. Serve with crackers alongside for spreading.

Servings per recipe: 6

Cal. 342 / Total fat 35g / Sat. 19g / Chol. 92mg / Sdm. 303mg / Carbo. 2g / Prot. 7g / Om-3 .2g