Black Friday and Saturday Recipe

Black Thursday for me as well. My internet service has been non-existent. I am now somewhat at sixes and sevens as I was without for 1 1/2 days. I do so  much on line that I am now considerably behind. I had a lovely blog planned for Black Friday too. I forgot to say that I was a bit miffed with the Crosswords restaurant. I have been going there with the bowling group once a year and always in November for at least 3 or 4 years. This Thursday they said they hadn't started making the mincemeat pies yet and didn't do so until December 1. I ended up buying a Mississippi Mud Pie. I phoned later and asked if it would freeze. They weren't sure and thought the chocolate might not take it. I have stuck it in the freezer anyway.

I used to make something like this with, I think, cream cheese. I have been wondering where the recipe got to. I always call drained yoghurt "yoghurt cheese"

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.

• Servings: Makes 2 1/2 cups

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

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.

Have a great day