Best 5 Lentils With Smoked Trout Rilletes Recipes
Indulge in a culinary journey that harmonizes the delicate flavors of lentils with the smoky richness of trout in "Lentils with Smoked Trout Rillettes: A Symphony of Textures and Tastes." This article presents a delectable collection of recipes that showcase this harmonious pairing, offering a range of culinary experiences from hearty main courses to refreshing salads.
Dive into the classic "Lentils with Smoked Trout Rillettes," where tender lentils embrace the smoky essence of trout rillettes, creating a symphony of textures and flavors. For a lighter option, try the "Smoked Trout and Lentil Salad with Lemon-Dill Dressing," where the vibrant flavors of smoked trout and lentils dance together in a refreshing medley, enhanced by a zesty lemon-dill dressing.
Expand your culinary horizons with the innovative "Lentil and Smoked Trout Croquettes," where crispy exteriors yield to a soft and flavorful interior, combining the best of both worlds. Experience a burst of umami in the "Lentil and Smoked Trout Soup," where the rich flavors of lentils and trout are elevated by a savory broth.
For a hearty and comforting meal, explore the "Smoked Trout and Lentil Shepherd's Pie," where a flavorful combination of lentils, smoked trout, and vegetables is topped with a golden crust. And for a delightful appetizer or snack, relish the "Lentil and Smoked Trout Bruschetta," where crispy bread slices are adorned with a vibrant combination of lentils, smoked trout, and tangy toppings.
Embark on this culinary adventure and discover the boundless possibilities of lentils and smoked trout, as these recipes guide you through a symphony of flavors and textures that will tantalize your taste buds and leave you craving more.
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
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
SALMON RILLETTES
A light but rich tasting spread made with fresh and smoked salmon. This is my adaptation of David Lebovitz's adaptation of Susan Loomis's salmon rillettes, a recipe that I have been wanting to make for years. A more buttery version is in Susan Loomis's wonderful book "Cooking at Home on Rue Tatin," and on David Lebovitz's eponymous website. David uses a mixture of steamed fresh salmon and smoked salmon, and I have followed suit, changing the proportions slightly. I used much less butter - 1 tablespoon, and a tablespoon each of olive oil and crème fraîche, as well as some Greek yogurt, and I still came up with a mixture that I can call rillettes. You can serve the spread with sliced bread or crackers, spoon onto endive leaves, cucumber rounds or squares of red and green pepper, or use as a filling for miniature bell peppers. You can also substitute these salmon rillettes for the smoked trout rillettes in the recipe for "Lentils With Smoked Trout Rillettes" from earlier this week. As always, use a fork, not a food processor, to make this.
Provided by Martha Rose Shulman
Categories brunch, dinner, lunch, snack, dips and spreads
Time 20m
Yield 1 3/4 cups, serving 8 generously
Number Of Ingredients 9
Steps:
- Lightly oil a steamer basket. Season salmon with salt and pepper and place in steamer basket over 1 inch of boiling water. Cover and steam 5 to 8 minutes, depending on thickness of the salmon. It should be just cooked through and easy to flake apart, but moist. Remove from heat and allow to cool.
- Using a fork or a whisk, cream butter and olive oil together until mixture is smooth and emulsified.
- Flake salmon into a medium-size bowl and add smoked salmon. Using a fork, mash the two together until well combined and salmon has broken down like canned tuna. Add butter and olive oil, yogurt and crème fraîche and work together with a fork until well combined. Add lemon juice to taste and the chives, and mix together well. Add pepper and mix together. Chill for 1 to 2 hours. Allow to come to room temperature before serving.
- Either spoon onto endive leaves or other vegetables, or serve with toasted bread or crackers.
Nutrition Facts : @context http, Calories 105, UnsaturatedFat 4 grams, Carbohydrate 1 gram, Fat 8 grams, Fiber 0 grams, Protein 8 grams, SaturatedFat 2 grams, Sodium 137 milligrams, Sugar 0 grams, TransFat 0 grams
SMOKED TROUT RILLETTES
Categories Fish Cocktail Party Quick & Easy Trout Gourmet
Yield Makes about 2 cups
Number Of Ingredients 5
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 SARDINES RILLETTES
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
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
Tips:
- Use the right lentils. Puy lentils are the best choice for this recipe, as they hold their shape well and have a slightly nutty flavor. However, you can also use green lentils or brown lentils.
- Rinse the lentils thoroughly before cooking. This will remove any dirt or debris.
- Cook the lentils in plenty of water. The lentils should be covered by at least two inches of water.
- Add salt to the lentils only after they have been cooked. Adding salt too early can toughen the lentils.
- Don't overcook the lentils. Lentils should be cooked until they are tender but still hold their shape.
- Use good-quality smoked trout. The flavor of the smoked trout will be the dominant flavor in this dish, so it's important to use a good-quality fish.
- Make the rillettes ahead of time. The rillettes can be made up to three days ahead of time and stored in the refrigerator. This makes them a great option for a make-ahead meal.
Conclusion:
Lentils with Smoked Trout Rillettes is a delicious and easy-to-make dish that is perfect for any occasion. The lentils are cooked until tender and then combined with a creamy smoked trout rillette. The dish is then served with a variety of accompaniments, such as bread, crackers, or vegetables. This recipe is sure to please everyone at your table.
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