![Baked Rigatoni With Tomatoes, Olives and Pepper](https://static01.nyt.com/images/2018/10/23/dining/mrs-baked-rigatoni/mrs-baked-rigatoni-mediumThreeByTwo440.jpg?width=1280&quality=75&auto=webp)
Lentils With Smoked Trout Rilletes
![Lentils With Smoked Trout Rilletes](https://static01.nyt.com/images/2014/12/09/science/08recipeforhealth/08recipeforhealth-articleLarge.jpg?width=1280&quality=75&auto=webp)
- Total Time
- About 45 minutes
- Rating
- Notes
- Read community notes
Advertisement
Ingredients
- 2cups / 14 ounces lentils (green, brown, or black), rinsed and picked over
- 1½quarts water
- 1onion, cut in half
- 1bay leaf
- 2garlic cloves, crushed
- Pinch of cayenne, or 1 dried cayenne pepper (optional)
- Salt
- Freshly ground pepper
- 7 to 8ounces smoked trout fillets, skin and bones removed
- 2tablespoons extra virgin olive oil
- 2tablespoons unsalted butter, at room temperature (may substitute Greek yogurt)
- 4 to 6tablespoons plain Greek yogurt (depending on whether or not you use butter)
- 1 to 2tablespoons fresh lemon juice (to taste)
- 1 to 2tablespoons minced chives (to taste)
- Freshly ground pepper
For the Lentils
For the Rillettes
Preparation
- Step 1
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.
- Step 2
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.
- Step 3
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.
- Advance preparation: The lentils will keep for about 4 days in the refrigerator. The trout rillettes will keep for about 5 days. Allow to soften at room temperature for about 30 minutes before serving.
Private Notes
Cooking Notes
This is a brilliant template for a fast, healthy, and flavorful dish. Lentils de puy take around 20 minutes to cook, but none of that is active time. While the lentils are cooking, I mash cheaper smoked trout (e.g. Duck Trap) with full-fat Greek yogurt and a bit of higher-end trout (e.g. Cole's). I'll add chives or scallions or other herbs if I have them on hand, but the rillettes are totally fine without. Lemon juice and freshly cracked pepper are musts.
I love these rilettes and Martha's recipes for canned fish rillettes I now prefer to meat rillettes. They make a simple salad or plate of lentils delightful.
I’m surprised more cooks haven’t made these. They are delicious and elegant. It’s a quick meal for two with a salad and bread.
This is a brilliant template for a fast, healthy, and flavorful dish. Lentils de puy take around 20 minutes to cook, but none of that is active time. While the lentils are cooking, I mash cheaper smoked trout (e.g. Duck Trap) with full-fat Greek yogurt and a bit of higher-end trout (e.g. Cole's). I'll add chives or scallions or other herbs if I have them on hand, but the rillettes are totally fine without. Lemon juice and freshly cracked pepper are musts.
I love these rilettes and Martha's recipes for canned fish rillettes I now prefer to meat rillettes. They make a simple salad or plate of lentils delightful.
Advertisement