Smoked Trout Rillettes With Radishes And Celery Recipes

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SMOKED TROUT RILLETTES



Smoked Trout Rillettes image

Categories     Fish     Cocktail Party     Quick & Easy     Trout     Gourmet

Yield Makes about 2 cups

Number Of Ingredients 5

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 RECIPE



Smoked Trout Rillettes with Radishes and Celery Recipe image

Provided by zeenieme

Number Of Ingredients 7

3/4 cup mascarpone cheese (about 6 ounces) room temperature
1/4 cup finely chopped green onion
2 T finely chopped fresh dill plus sprigs for garnish
1 1/2 T (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:

  • 1. 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. 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

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