- two 1/2-pound whole smoked rainbow trout, boned and head, tail, and skin discarded
- 1 stick (1/2 cup) unsalted butter at room temperature
- 2 tablespoons fresh lemon juice, or to taste
- white pepper to taste
- crackers or toast points as an accompaniment
- Flake the trout into the container of a food processor, being very careful to remove any small bones, add the butter, and blend the mixture until it is smooth. Add the lemon juice, the pepper and salt to taste and blend the mixture until it is combined will. Transfer the mixture to a serving bowl or terrine, smooth the top, and chill the rillettes, covered, for at least 1 hour or overnight. Serve the rillettes with the crackers.