Smoked Trout Brandade
A luxurious spread combining smoked trout, creamy mashed potatoes, and olive oil, baked until golden brown. This French-inspired dish makes for an elegant appetizer served with crusty baguette and accompaniments.
Ingredients
- •1 whole large russet potato
- •½ cup olive oil
- •2 cloves garlic
- •8 ounces smoked trout
- •¾ cup whole milk
- •2 tablespoons lemon juice
- •¼ teaspoon smoked paprika
- •to taste Kosher salt
- •to taste black pepper
- •2 tablespoons Parmesan
- •1 whole baguette
- •to serve cured meats
- •to serve cheeses
- •to serve grapes
Cooking Instructions
- 1.
Heat oven to 400°. Rub potato with 1 teaspoon oil and bake directly on oven rack until tender, 50-60 minutes. Let cool slightly, then peel. Mash potato until nearly smooth
60 min
- 2.
Meanwhile, bring garlic, trout, and milk to a simmer in a medium saucepan. Remove from heat; let sit 10 minutes. Using a slotted spoon, transfer half of trout to a plate; flake.
15 min
- 3.
Place garlic, milk, and remaining trout in a food processor along with lemon juice, paprika (if using), and remaining 1/2 cup oil; process until smooth. Transfer to a large bowl and gently fold in mashed potato and flaked trout; season with salt and pepper.
10 min
- 4.
Transfer trout mixture to a 1-quart shallow baking dish or four 6-ounce ramekins and top with Parmesan. Bake until cheese is melted and golden brown and brandade is heated through, 15-20 minutes. Serve with bread, meats, cheeses, and grapes.
20 min
