Smoked Trout Cream Cheese Rillette

Ingredients

• 220 g hot-smoked trout, skin removed and flaked
• 140 g cream cheese, softened
• 3 tablespoons Greek yogurt or sour cream
• 1 small lemon, zested and juiced
• 1 tablespoon capers, drained and chopped
• 1 tablespoon finely chopped dill
• 1 tablespoon finely chopped chives
• 1 small shallot, very finely minced
• 1 teaspoon Dijon mustard
• 1 teaspoon extra-virgin olive oil
• Cracked black pepper
• Fine sea salt only if needed
• Rye crackers, cucumber slices, lemon wedges, and extra herbs to serve

Method

1. Make the creamy base. Stir cream cheese, Greek yogurt, Dijon, olive oil, lemon zest, 1 tablespoon lemon juice, dill, chives, shallot, capers, and black pepper until smooth and spreadable.
2. Fold in the fish. Add the smoked trout and fold gently with a spoon, leaving some larger flakes visible. Taste before adding salt because smoked trout and capers are already salty.
3. Adjust the texture. Add a spoonful more yogurt if the rillette feels too firm, or chill it uncovered for 10 minutes if it feels loose. It should scoop softly and hold its shape.
4. Chill briefly. Cover and refrigerate for 20-30 minutes so the flavors settle. Bring it out 5 minutes before serving so it spreads easily.
5. Serve. Spoon into a shallow bowl, finish with dill, chives, lemon zest, capers, pepper, and a tiny drizzle of olive oil. Serve with rye crackers, cucumber, and lemon wedges.