Best 3 Smoked Trout With French Lentil Salad Recipes

Discover a culinary delight that tantalizes your taste buds with the perfect blend of smoky aromas and earthy flavors. Smoked trout, with its rich and distinctive taste, takes center stage in this dish, while French lentil salad provides a vibrant, textural contrast with its tender lentils, crisp vegetables, and tangy dressing. Whether you're hosting a special occasion or seeking a flavorful weeknight meal, this smoked trout with French lentil salad recipe is sure to impress with its delectable combination of flavors and textures.

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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

LIGHT LENTIL SOUP WITH SMOKED TROUT

Light Lentil Soup With Smoked Trout image

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

Ingredients

1 cup (6 ounces) lentils, rinsed
1 onion, cut in half
2 garlic cloves, minced
A bouquet garni made with a Parmesan rind, a bay leaf and a sprig of parsley
7 cups water
Salt to taste
Freshly ground pepper
4 ounces smoked trout, drained and rinsed if canned
2 tablespoons chopped fresh parsley

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

HOT LENTILS, COLD TROUT

Hot lentils, cold trout image

Cold smoked trout combines brilliantly with bacon and earthy lentils in this easy meal

Provided by Thane Prince

Categories Dinner, Lunch, Supper

Time 45m

Number Of Ingredients 11

Ingredients

225g green lentil
1small dried red chilli
1 bay leaf , torn
1medium carrot , cut into tiny dice
100g smoked streaky bacon lardons
1 garlic clove , crushed
1medium red onion , finely chopped
4 smoked trout fillets (50-85g/2-3oz each), skin and bones removed
3-4 tbsp roughly chopped flatleaf parsley
6 tbsp good olive oil
2 tbsp balsamic vinegar

Steps:

Put the lentils in a deep saucepan and cover with cold water. Bring to the boil, skim off any scum that rises and then add the chilli and bay leaf. Simmer until the lentils are nearly soft (about 15 minutes), then add the carrot and cook for a further 5 minutes. Drain, discard the chilli and bay leaf, then tip the lentils into a bowl.
Fry the lardons on their own in a frying pan until the fat runs and they begin to colour. Add the garlic and onion and cook for 2-3 minutes until the onion begins to soften.
Tip this mixture into the lentils and toss well, then mix the dressing ingredients together and gently fold through the lentils. Taste and add salt and pepper. Rest the trout fillets on the lentils, scatter with the parsley and serve.

Nutrition Facts : Calories 474 calories, Fat 26 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 33 grams carbohydrates, Fiber 6 grams fiber, Protein 29 grams protein, Sodium 1.86 milligram of sodium

Tips:

Choose the right type of lentils: French lentils are the best choice for this salad because they hold their shape well and have a mild flavor. However, you can also use other types of lentils, such as green or brown lentils.
Rinse the lentils thoroughly before cooking: This will help to remove any dirt or debris.
Don't overcook the lentils: Lentils should be cooked until they are tender but still hold their shape. Overcooked lentils will become mushy.
Use a good quality smoked trout: The quality of the smoked trout will make a big difference in the flavor of the salad. Look for smoked trout that is firm and has a good smoky flavor.
Make the dressing ahead of time: The dressing can be made up to 2 days in advance. This will allow the flavors to meld together.
Serve the salad immediately: This salad is best served immediately after it is made. However, it can be stored in the refrigerator for up to 2 days.

Conclusion:

Smoked Trout with French Lentil Salad is a delicious and healthy salad that is perfect for a light lunch or dinner. It is packed with protein, fiber, and healthy fats. The smoky flavor of the trout pairs perfectly with the earthy flavor of the lentils. This salad is also very easy to make and can be prepared in just 30 minutes. So next time you are looking for a quick and easy meal, give this salad a try!