Rillettes Of Smoked Trout And Salmon, Grilled Crostini, Endive Salad Recipe
2nd course of the Feast of the Seven Fishes
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Rillettes and Salad Ingredients
Method
Preparation Instructions
- 1
Prepare the Rillettes
In a mixing bowl, combine the flaked smoked trout and smoked salmon with cream cheese, dill, lemon juice, salt, and black pepper. Mix until well combined and creamy.
- 2
Chill the Rillettes
Cover the mixture with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld.
- 3
- 4
Prepare the Endive Salad
In a large bowl, combine the chopped endive with olive oil, white wine vinegar, salt, and black pepper. Toss well to coat.
- 5
Serve
Spread the rillettes on the grilled crostini and serve alongside the endive salad.
