Smoked Trout Rillettes Recipes

LENTILS WITH SMOKED TROUT RILLETES

Lentils With Smoked Trout Rilletes image

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

Ingredients

2 cups / 14 ounces lentils (green, brown, or black), rinsed and picked over
1 1/2 quarts water
1 onion, cut in half
1 bay leaf
2 garlic cloves, crushed
Pinch of cayenne, or 1 dried cayenne pepper (optional)
Salt
Freshly ground pepper
7 to 8 ounces smoked trout fillets, skin and bones removed
2 tablespoons extra virgin olive oil
2 tablespoons unsalted butter, at room temperature (may substitute Greek yogurt)
4 to 6 tablespoons plain Greek yogurt (depending on whether or not you use butter)
1 to 2 tablespoons fresh lemon juice (to taste)
1 to 2 tablespoons minced chives (to taste)
Freshly ground pepper

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

SMOKED TROUT RILLETTES

Smoked Trout Rillettes image

Categories Fish Cocktail Party Quick & Easy Trout Gourmet

Yield Makes about 2 cups

Number Of Ingredients 5

Ingredients

two 1/2-pound whole smoked rainbow trout, boned and head, tail, and skin discarded
1 stick (1/2 cup) unsalted butter at room temperature
2 tablespoons fresh lemon juice, or to taste
white pepper to taste
crackers or toast points as an accompaniment

Steps:

Flake the trout into the container of a food processor, being very careful to remove any small bones, add the butter, and blend the mixture until it is smooth. Add the lemon juice, the pepper and salt to taste and blend the mixture until it is combined will. Transfer the mixture to a serving bowl or terrine, smooth the top, and chill the rillettes, covered, for at least 1 hour or overnight. Serve the rillettes with the crackers.

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.

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