Skin the trout, pluck the fish meat from the bones with a small kitchen knife. Peel and chop the shallots.
Blend the trout and shallots in a hand blender, add the cream fraiche and as much whipping cream as necessary to make a smooth cream. Season with salt and white pepper (from the mill). Cool well.
This tastes excellent on round slices of pumpernickel or on crackers, garnished with finely chopped dill.
Organic.
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