Light Lentil Soup With Smoked Trout Recipes
LIGHT LENTIL SOUP WITH SMOKED TROUT
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
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
LENTILS WITH SMOKED TROUT RILLETES
A new take on surf and turf, with simply cooked lentils topped with smoked trout. This plate of lentils topped with quenelle-shaped spoonfuls of smoked trout rillettes is not your run of the mill surf and turf combo. It is inspired by a wonderful dish I ate at Buvette, a tiny, lively bistro in Paris. I was there in October, less than a week after I had eaten at its equally popular twin in New York, where the menu was almost identical, except this dish wasn't offered on the New York menu when I was there (instead I enjoyed brandade). The lentils were simply cooked and came topped with a big scoop of the smoked trout rillettes, a great combo. If I were French I would make the rillettes with lots of butter, but this version has more of a Mediterranean sensibility. Use a fork, not a food processor, to mash the smoked trout, as you want the rillettes to have some texture. Any type of lentil will work here.
Provided by Martha Rose Shulman
Categories dinner, lunch, dips and spreads, main course
Time 45m
Yield Serves 6
Number Of Ingredients 15
Steps:
- In a medium size pot, combine lentils, water, onion, bay leaf, garlic and optional cayenne. Bring to a gentle boil over medium-high heat. Add salt, cover, reduce heat to low and simmer 30 to 40 minutes, until lentils are cooked through but still have some texture. They should not be mushy but they shouldn't be crunchy either. Taste and adjust salt. Add pepper. Using tongs, remove and discard onion and bay leaf.
- While lentils are simmering make rillettes. In a medium bowl, break up trout with your fingers or with a fork. In a small bowl, mix together olive oil and butter until well amalgamated. Mash trout with a fork, then work in olive oil and butter, and yogurt. Make sure to mash well and to distribute butter, olive oil and yogurt evenly through the mixture. Work in lemon juice and stir in minced chives and pepper. Refrigerate if not using right away. Remove from refrigerator 30 minutes before serving.
- Spoon warm lentils onto plates or wide bowls. To form quenelles, dip a soup spoon into warm water and scoop up a spoonful of trout mixture. With another soup spoon, round the top of the mound, then ease off on top of the lentils. Repeat with another spoonful and serve.
Nutrition Facts : @context http, Calories 358, UnsaturatedFat 6 grams, Carbohydrate 47 grams, Fat 9 grams, Fiber 8 grams, Protein 25 grams, SaturatedFat 2 grams, Sodium 912 milligrams, Sugar 3 grams, TransFat 0 grams
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