1 cup crème fraîche 1/2 cup plain Greek yogurt 1 1/2 tablespoons prepared horseradish Zest and juice of ½ lemon 1 1/2 tablespoons chopped fresh dill 3 tablespoons chopped chives 2 tablespoons chopped parsley Several grinds of black pepper 1 pound flaked smoked trout, from about 5 (½- to ¾-pound) fish

Step 1 In a large bowl, whisk together the crème fraîche, yogurt, horseradish, lemon zest and juice, dill, chives, parsley and pepper. Fold in the flaked trout. This makes almost 4 cups rillettes, which will keep, covered and refrigerated, up to 5 days.

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