Lunch: Smoked Trout-Caraway Rillettes

Ingredients

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

Instructions

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.

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