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1
In a medium size pot, combine lentils, water, onion, bay leaf, garlic and optional cayenne.
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2
Bring to a gentle boil over medium-high heat.
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3
Add salt, cover, reduce heat to low and simmer 30 to 40 minutes, until lentils are cooked through but still have some texture.
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4
They should not be mushy but they shouldnt be crunchy either.
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5
Taste and adjust salt.
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6
Add pepper.
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7
Using tongs, remove and discard onion and bay leaf.
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8
While lentils are simmering make rillettes.
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9
In a medium bowl, break up trout with your fingers or with a fork.
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10
In a small bowl, mix together olive oil and butter until well amalgamated.
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11
Mash trout with a fork, then work in olive oil and butter, and yogurt.
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12
Make sure to mash well and to distribute butter, olive oil and yogurt evenly through the mixture.
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13
Work in lemon juice and stir in minced chives and pepper.
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14
Refrigerate if not using right away.
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15
Remove from refrigerator 30 minutes before serving.
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16
Spoon warm lentils onto plates or wide bowls.
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17
To form quenelles, dip a soup spoon into warm water and scoop up a spoonful of trout mixture.
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18
With another soup spoon, round the top of the mound, then ease off on top of the lentils.
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19
Repeat with another spoonful and serve.
