Recipe

Smoked Trout Brandade Recipe

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Ingredients

Directions

Step #1 Shred trout with a fork.
Step #2 Thinly slice 2 cloves garlic.
Step #3 In a 2- to 3-quart pan, mix sliced garlic, milk, & thyme sprigs; bring just to a simmer over med-heat/flame.
Step #4 Remove from heat, stir in the trout, cover, & let this stand about 15 mins.
Step #5 Remove thyme sprigs.
Step #6 In a 3- to 4-quart pan, mix potatoes & about 1 quart water.
Step #7 Cover up & bring to a boil over high heat; reduce heat & let simmer until potatoes mash easily, about 20 mins.
Step #8 Drain potatoes & return to pan.
Step #9 Meanwhile, place four baguette slices in a single layer on a 12- by 15-inch baking sheet.
Step #10 Bake in a 350° regular or convection oven, until crisp & dry, turning once, about 15 mins total.
Step #11 Let cool.
Step #12 Rub one side of each slice with remaining garlic clove.
Step #13 Whirl slices in a food processor/blender into coarse crumbs, or seal in a plastic bag & crush with a rolling pin.
Step #14 In a mixer or food processor/blender, whirl milk mixture until smooth.
Step #15 Add, to potatoes & beat with an electric mixer, with olive oil, or mash with a potato masher, until smooth.
Step #16 Spice up to taste with salt & pepper.
Step #17 Scrape into a shallow 1- to 2-quart baking dish.
Step #18 Sprinkle top top evenly with bread crumbs, then parsley.
Step #19 Bake in a 400° regular or convection oven until top is browned & center is hot, about 15 mins.
Step #20 Serve brandade with remaining baguette slices.
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