Smoked Trout-Caraway Rillettes

Lebneh is yogurt that’s been strained to remove all the whey, resulting in a thick, creamy fresh cheese. Here, it provides the base for a light and tangy smoked trout spread.

  • Total Time:
  • Servings: Makes 2 1/2 cups

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  • 1 1/2 cups lebneh
  • 2 tablespoons minced shallot
  • 3 tablespoons extra-virgin olive oil
  • 2 teaspoons caraway seeds
  • 3 thinly sliced scallions, plus more for garnish
  • Kosher salt
  • Pepper
  • 4 smoked trout fillets (12 ounces), skinned, meat flaked into large pieces
  • Spicy Quick-Pickled Radishes and rye crackers, for serving

How to make this recipe

  1. In a medium bowl, combine the lebneh, shallot, olive oil, caraway seeds and the 3 sliced scallions; season with salt and pepper and mix well. Gently fold in the flaked trout. Garnish the rillettes with scallions and serve at room temperature with pickled radishes and rye crackers.

Make Ahead

The rillettes can be refrigerated for 2 to 3 days and brought to room temperature before serving.

Contributed By Photo © Con Poulos Published November 2015

1047580 recipes/smoked-trout-caraway-rillettes 2015-10-14T16:20:19+00:00 Kay Chun thanksgiving|greek|fast|healthy|make-ahead||dips-and-spreads|side-dishes november-2015 recipes,smoked-trout-caraway-rillettes 1047580

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