Best 4 Smoked Trout Rillettes With Radishes And Celery Recipes

Indulge in a culinary journey with our featured dish: Smoked Trout Rillettes with Radishes and Celery. This exquisite spread combines the delicate smokiness of trout with the crisp crunch of radishes and celery, creating a symphony of flavors and textures that will tantalize your taste buds. Our recipe provides step-by-step instructions to guide you in crafting this delectable dish, ensuring perfect results every time. Additionally, we present a collection of complementary recipes to enhance your dining experience. Discover the delightful Radish and Celery Salad, a refreshing accompaniment that adds a pop of color and a burst of flavor to your meal. Elevate your cheeseboard with our selection of artisanal cheeses, each offering a unique profile that pairs harmoniously with the smoked trout rillettes. And for a sweet conclusion, indulge in our decadent Chocolate Mousse, a rich and velvety dessert that provides a perfect ending to your culinary adventure. Embark on this gastronomic voyage and savor the exquisite flavors of our Smoked Trout Rillettes with Radishes and Celery, complemented by a symphony of additional recipes that will leave you craving more.

Check out the recipes below so you can choose the best recipe for yourself!

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.

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 WITH CELERY SALAD

Smoked Trout With Celery Salad image

Provided by Amanda Hesser

Categories dinner, weekday, salads and dressings, appetizer, main course

Time 20m

Yield 4 servings

Number Of Ingredients 11

Ingredients

1/2 small red onion, thinly sliced
Kosher salt
1 celery heart, sliced diagonally very thin
Inner leaves from a head of soft green lettuce, pulled into large pieces (about 3 cups)
1 tablespoon fresh lemon juice
3 tablespoons extra virgin olive oil
1/2 cup sour cream
3 tablespoons horseradish
2 teaspoons capers (preferably salt cured), coarsely chopped
Freshly ground black pepper
4 smoked trout fillets

Steps:

Place onion in a small bowl and toss with 1/2 teaspoon salt.Let sit for 10 minutes, then rinse and dry on paper towels. In a large bowl,mix onion with celery and lettuce.Sprinkle with lemon juice and oil,season with salt,and toss until ingredients are lightly slicked with oil.
In a small bowl,whisk together sour cream,horseradish and capers.Season with salt and pepper.Lay a trout fillet on each of four plates.Dab a little sauce on each.Arrange a mound of salad next to each fillet and serve,passing remaining horseradish sauce separately.

Nutrition Facts : @context http, Calories 366, UnsaturatedFat 15 grams, Carbohydrate 6 grams, Fat 25 grams, Fiber 2 grams, Protein 30 grams, SaturatedFat 7 grams, Sodium 661 milligrams, Sugar 3 grams, TransFat 0 grams

SMOKED TROUT RILLETTES WITH RADISHES AND CELERY RECIPE

Smoked Trout Rillettes with Radishes and Celery Recipe image

Provided by zeenieme

Number Of Ingredients 7

Ingredients

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

Tips:

Choose high-quality trout: Opt for fresh, wild-caught trout for the best flavor and texture.
Smoke the trout properly: Follow the instructions in the recipe carefully to ensure the trout is smoked evenly and thoroughly.
Chill the trout before flaking: This will make it easier to break the trout into even pieces.
Use good-quality butter: High-quality butter will add richness and flavor to the rillettes.
Season the rillettes to taste: Don't be afraid to adjust the amount of salt, pepper, and lemon juice to your liking.
Serve the rillettes with a variety of accompaniments: Radishes, celery, and crostini are all great options.

Conclusion:

Smoked trout rillettes are a delicious and versatile dish that can be served as an appetizer, main course, or snack. They are easy to make and can be tailored to your own taste preferences. Whether you are a fan of smoked trout or are looking for a new way to enjoy this delicious fish, smoked trout rillettes are sure to please.