Smoked Cod Rillettes Recipes

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

Ingredients

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.

RILLETTES DE SAUMON (SALMON RILLETTES)

Rillettes de Saumon (Salmon Rillettes) image

Provided by Food Network

Categories appetizer

Yield Serves 6 to 8

Number Of Ingredients 9

Ingredients

About 1 pound good smoked salmon offcuts, trimmed and snipped into small pieces
Tiny leaves from a few sprigs of thyme (or 1 teaspoon dried thyme)
Juice and finely grated zest of 1 small unwaxed lemon
2 tablespoons soft unsalted butter
3 1/2 ounces plain Boursin cheese
1/4 teaspoon paprika
Cayenne pepper
Sea salt
Thinly sliced, buttered, light rye bread and a handful of watercress leaves, to serve

Steps:

In a food processor, briefly whiz the pieces of smoked salmon with the thyme and lemon juice and zest. Scrape down the sides of the bowl, then add the butter and Boursin. Season lightly with the paprika, a touch of cayenne, and black pepper. Whiz again briefly until the mixture is combined, but still a little rough. Taste, and adjust the seasoning, salt, pepper or paprika. Chill for at least 20 minutes, longer if convenient. Remove from the refrigerator at least 10 minutes before serving.
Serve with or on slices of buttered rye bread, with a few watercress leaves.

SMOKED SARDINES RILLETTES

Smoked Sardines Rillettes image

Canned smoked sardines are easy to come by, and if you eat fish (especially if you are trying to find ways to eat more fatty fish because of their high omega-3 values), they should be a staple in your pantry. Look for Pacific sardines, which are a Best Choice on the Monterey Aquarium Seafood Watch list. (Atlantic and Mediterranean are poor choices.) Like the other rillettes posted on this week's Recipes for Health, you can use these as a spread for bread or crackers, or as a filling for peppers or endive leaves or cherry tomatoes. The rillettes also go well with lentils, like the smoked trout rillettes featured earlier this week. The crème fraîche is optional but recommended (you could substitute olive oil or yogurt); I like the way it loosens and enriches the mixture.

Provided by Martha Rose Shulman

Categories brunch, dinner, lunch, snack, dips and spreads

Time 20m

Yield About 1 cup, serving 6

Number Of Ingredients 7

Ingredients

6 ounces (usually 2 cans) smoked sardines in olive oil, drained and filleted
2 tablespoons extra virgin olive oil
4 tablespoons plain Greek yogurt
1 tablespoon crème fraîche (optional; can substitute yogurt or olive oil)
1 to 2 tablespoons fresh lemon juice (to taste)
1 to 2 tablespoons minced chives (to taste)
Freshly ground pepper

Steps:

In a medium bowl, break up sardines and mash with fork. Work in olive oil, yogurt and crème fraîche. Work in lemon juice and stir in minced chives and pepper. Refrigerate for 1 hour or longer. Allow to soften for 30 minutes before serving.

Nutrition Facts : @context http, Calories 115, UnsaturatedFat 6 grams, Carbohydrate 1 gram, Fat 9 grams, Fiber 0 grams, Protein 8 grams, SaturatedFat 2 grams, Sodium 94 milligrams, Sugar 1 gram

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