Smoked Trout Rillettes / Bacon / Crème Fraîche Recipe

Prepare trout

Check smoked trout fillets for bones and remove any. Flake the trout with a fork into medium-sized pieces; you want some texture, not a puree.

Mix base

In a medium bowl, combine the room-temperature cream cheese and softened butter with a flexible spatula until smooth and homogenous.

Combine ingredients

Add the flaked smoked trout, crème fraîche, Dijon mustard, lemon zest, lemon juice, chopped capers, chopped chives, chopped dill, salt, and black pepper to the cream cheese mixture. Fold gently until evenly combined but still slightly chunky. Taste and adjust seasoning — add a little more lemon juice or salt if needed.

Texture adjustment & chill

If the rillettes seem too firm, stir in up to 1–2 tablespoons additional crème fraîche. Transfer the mixture to a small serving bowl or an airtight container, press a piece of plastic wrap directly onto the surface to prevent drying, and chill for at least 30 minutes to let flavors meld (can be made up to 24 hours ahead).

Preheat and prepare

Preheat oven to 400°F (200°C). Line a rimmed baking sheet with foil and set a wire rack on top if available (for crispier bacon).

Season bacon

Lay bacon slices in a single layer on the rack or foil. If making candied bacon, sprinkle brown sugar evenly over the slices and lightly crack black pepper on top.

Bake to crisp

Bake for 12–18 minutes, rotating the pan once halfway through, until bacon is deep golden and crisp. Baking time varies with thickness—watch closely to avoid burning. Remove from oven and transfer bacon to a paper towel–lined plate to drain and cool. Once cooled, roughly chop or crumble into bite-size pieces.

Toast bread

Preheat the broiler or oven to 425°F (220°C) if not already hot. Arrange baguette slices on a baking sheet in a single layer. Brush each slice lightly on both sides with olive oil. Toast in the oven or under the broiler 4–6 minutes total, flipping halfway, until golden and crisp but not overly browned.

Rub with garlic

While still warm, rub the cut side of the halved garlic clove over one side of each crostini to impart a subtle garlic aroma.

Spoon or pipe rillettes onto each crostini: use about 1 to 1.5 tablespoons of rillettes per slice. Smooth or leave slightly rustic for texture.

Top each crostini with a small dollop (about 1/2 teaspoon) of extra crème fraîche for creaminess.

Scatter chopped bacon crisps over the rillettes—about 1 teaspoon per crostini—or place one larger piece as a garnish.

Finish with a few microgreens or a small sprig of dill, and a light twist of fresh black pepper. Serve with lemon wedges on the side for guests who want additional brightness.

Make ahead notes: rillettes can be made 24 hours ahead. Toast crostini just before serving to preserve crunch. Bacon crisps hold at room temperature for several hours if kept dry.