Serves 8–10

8 ounces smoked trout, skin and bones removed 

2 tablespoons good olive oil 

2 tablespoons unsalted butter at room temperature 

3 tablespoons sour cream, or whole Greek yogurt 

1–2 tablespoons lemon juice 

2 tablespoons minced chives 

Freshly ground black pepper 

1 cup green tomato pickle (recipe follows) 

Rye crisps (recipe follows) 

2 tablespoons toasted benne seeds 

Zest of 1 lemon 

Break apart the smoked trout into a medium-sized bowl. In a separate small bowl, whisk together the olive oil, soft butter and sour cream or yogurt. Add mixture to the trout and mash with a fork. Add lemon juice, chives and pepper. Adjust to taste. Refrigerate to chill. Best made the day ahead and will keep about 5 days refrigerated. 

To serve: Make a platter of canapes. For each, put a teaspoon of rillettes on a rye crisp, top with a small amount of green tomato pickle and sprinkle on some toasted benne seeds. Zest the lemon on top of the platter so each canape receives a little. If you wish, garnish with microgreens or more chives. 

Pickled Green Tomato 

1 pound green tomatoes, sliced about ¼ inch thick 

2 tablespoons kosher salt 

¾ cup cider vinegar 

⅓ cup brown sugar 

1 tablespoon whole mustard seeds 

1 teaspoon ground turmeric 

1 large shallot, sliced thinly 

1 small jalapeño pepper, seeded and minced 

Slice tomatoes, place on a rack over a baking sheet, sprinkle evenly with salt and refrigerate 8–10 hours. 

Chop the tomatoes into ¼-inch dice and place in a colan – der to drain a little more. In a heavy saucepan, combine vinegar, sugar, mustard seeds and turmeric and bring to a boil. Add the shallot slices and simmer gently for 5 minutes. Add the tomatoes and minced chile, stir and bring back to a boil. Reduce heat to low and simmer another 5 minutes. Remove from heat and cool completely. 

Store in a glass jar and refrigerate overnight. 

Rye Crisps 

1 cup rye flour 

1 cup all-purpose unbleached flour 

1 tablespoon caraway seed 

1½ teaspoons kosher salt 

⅓ cup vegetable oil 

1 teaspoon honey 

¼ cup water, more or less 

Preheat oven to 375°F. 

Line a baking sheet with parchment paper. In a bowl, combine dry ingredients. Add oil and honey and com – bine. Add water with a fork a bit at a time until a dough comes together. Cut dough into 4 pieces and roll out to ⅛ inch thick. Place on papered baking sheet and prick all over with a fork. Place in the freezer for about 15 minutes. Place in the oven and bake for 10–12 minutes, until crisp and starting to brown. Remove and cool. Break apart to serve.