Lentils With Smoked Trout Rilletes Recipes

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SMOKED TROUT RILLETTES WITH RADISHES AND CELERY



Smoked Trout Rillettes with Radishes and Celery image

Provided by Molly Stevens

Categories     Appetizer     No-Cook     Christmas     Quick & Easy     New Year's Eve     Seafood     Trout     Celery     Radish     Winter     Christmas Eve     Bon Appétit     Sugar Conscious     Kidney Friendly     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 10 servings

Number Of Ingredients 7

3/4 cup mascarpone cheese
1/4 cup finely chopped green onion
2 tablespoons finely chopped fresh dill plus sprigs for garnish
1 1/2 tablespoons (or more) fresh lemon juice
1 1/2 cups small pieces smoked trout fillets without skin and bones (about 6 to 7 ounces)
Assorted crackers and rye, pumpernickel, and black bread slices
2 bunches of small radishes, trimmed Inner celery stalks, cut into sticks

Steps:

  • Mix mascarpone, green onion, chopped dill, and 1 1/2 tablespoons lemon juice in small bowl. Add trout and stir gently to blend. Season to taste with salt, pepper, and more lemon juice, if desired. Transfer mixture to small serving bowl. DO AHEAD: Can be made 1 day ahead. Cover and chill. Let stand at room temperature 1 hour before serving.
  • Place bowl with rillettes on platter; surround with crackers, bread slices, radishes, and celery stalks and serve.
  • WHAT TO DRINK:
  • An oak-aged white wine with grapefruit notes and toasty flavors, like the Rudd 2005 Sauvignon Blanc (Napa Valley, $35), plays well with the smoked trout and radishes.
  • *An Italian cream cheese; sold at many supermarkets and at Italian markets.

LIGHT LENTIL SOUP WITH SMOKED TROUT



Light Lentil Soup With Smoked Trout image

This is inspired by a traditional French combination of lentils and fresh salmon. I decided to make something a little simpler: a very basic lentil soup garnished with smoked trout, either canned or packaged. I use the Parmesan rind in the bouquet garni to add some umami flavor to the lentils, which would traditionally be paired with sausage or cured pork.

Provided by Martha Rose Shulman

Categories     dinner, lunch, one pot, soups and stews, appetizer, main course

Time 1h

Yield 4 servings.

Number Of Ingredients 9

1 cup (6 ounces) lentils, rinsed
1 onion, cut in half
2 garlic cloves, minced
A bouquet garni made with a Parmesan rind, a bay leaf and a sprig of parsley
7 cups water
Salt to taste
Freshly ground pepper
4 ounces smoked trout, drained and rinsed if canned
2 tablespoons chopped fresh parsley

Steps:

  • Combine the lentils, onion, garlic, bouquet garni, water, and salt to taste in a soup pot or a large saucepan and bring to a boil. Reduce the heat, cover and simmer 45 minutes, or until the lentils are tender. Add pepper, taste and adjust salt. Remove the onion halves and bouquet garni and discard. Stir in the parsley.
  • Divide the smoked trout among 4 bowls. Ladle in the soup and serve.

Nutrition Facts : @context http, Calories 202, UnsaturatedFat 1 gram, Carbohydrate 31 grams, Fat 2 grams, Fiber 6 grams, Protein 16 grams, SaturatedFat 0 grams, Sodium 1214 milligrams, Sugar 2 grams

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