Best 5 Smoked Trout Rillettes With Radishes And Celery Recipes
Do you have some leftover smoked trout that you'd like to use in a delicious and versatile dish? Look no further than this smoked trout rillettes recipe! This French-inspired spread is easy to make and absolutely bursting with flavor. Just a few simple ingredients and a little patience are all you need to create this creamy, savory, and smoky spread that can be enjoyed on crusty bread, crackers, or vegetables. We'll also show you how to make a quick and easy radish and celery salad to serve alongside your rillettes, adding a refreshing crunch and a pop of color to your meal. So gather your ingredients and let's get started!
Here are our top 5 tried and tested recipes!
SMOKED TROUT RILLETTES WITH RADISHES AND CELERY
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
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.
SMOKED TROUT RILLETTES WITH RADISHES AND CELERY RECIPE
Provided by zeenieme
Number Of Ingredients 7
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
SMOKED TROUT WITH CELERY SALAD
Provided by Amanda Hesser
Categories dinner, weekday, salads and dressings, appetizer, main course
Time 20m
Yield 4 servings
Number Of Ingredients 11
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
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.
RANCHERO GRILLED RED TROUT RECIPE
Provided by teachskinner
Number Of Ingredients 12
Steps:
- Salt and pepper the meat side of the fish, spray with cooking spray if desired. Place skin side down on a hot grill. Cook about 30 seconds and flip over. The skin should separate from the meat. Cook 1 to 2 minutes, and turn over, to finish cooking the other side of the fillet. When cooked through, around 1 minute more, depending on the temperature of your grill, remove from heat. Serve hot with ranchero sauce. Ranchero Sauce: Saute onion, red pepper and poblano chile until soft and translucent. Add the tomatoes, bring to a boil. Add seasonings. Simmer for 15 to 20 minutes. Serve hot.
Tips:
- Choose the right trout: Fresh, firm trout with bright eyes and red gills is best. Avoid any fish that smells fishy or has a slimy texture.
- Smoke the trout properly: Smoking the trout is essential for this recipe. You can smoke the trout yourself using a smoker or purchase smoked trout from a reputable source.
- Use high-quality ingredients: The quality of your ingredients will greatly affect the taste of the rillettes. Use fresh, flavorful radishes, celery, and herbs.
- Don't overmix the rillettes: Overmixing the rillettes will make them tough. Mix the ingredients just until they are combined.
- Serve the rillettes immediately: Smoked trout rillettes are best served immediately. However, they can be stored in the refrigerator for up to 3 days.
Conclusion:
Smoked trout rillettes are a delicious and easy-to-make appetizer. They are perfect for a party or potluck. The combination of smoked trout, radishes, celery, and herbs is flavorful and refreshing. These rillettes are sure to be a hit with your guests.
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