Smoked Trout Brandade

Ingredients for Smoked Trout Brandade

• 1 large russet potato (about 275g )

• 1 teaspoon plus 120ml olive oil

• 2 garlic cloves, peeled

• 230g smoked trout, skin and bones removed

• 180ml whole milk

• 2 tablespoons lemon juice

• 1/4 teaspoons smoked paprika (optional)

• Kosher salt

• Freshly ground black pepper

• 2 tablespoons finely grated Parmesan

• 1 baguette, sliced, toasted

• Cured meats, cheeses, and grapes (for serving)

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

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.

Place garlic, milk, and remaining trout in a food processor along with lemon juice, paprika (if using), and remaining 120ml oil; process until smooth. Transfer to a large bowl and gently fold in mashed potato and flaked trout; season with salt and pepper.

Transfer trout mixture to a 1-quart shallow baking dish or four 170g 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.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.