Smoked Trout Brandade
This smoky, creamy dish is an undisputed favourite in a traditional provincial kitchen. Easy to prepare, it can be made ahead and warmed on serving. Serve with plenty of crusty bread.
Casual Dining
Seafood
Snacks & Sides
Other European
Ingredients per serve
Smoked Trout Brandade
−
+
€2210.0
Smoked Trout
Smoked trout fillet
/g
750.0 g
0%
Garlic cloves
/x
4.0 x
0%
Lemon rind strips
/g
5.0 g
0%
Sprigs thyme
/x
6.0 x
0%
Milk
/ml
850.0 ml
0%
Potato Mash
KNORR Intense Flavours Roast Umami 400 ml
/ml
20.0 ml
0%
KNORR Potato Flakes GF 4kg
/g
200.0 g
0%
To Prepare
Olive oil
/ml
125.0 ml
0%
Parmesan
/g
75.0 g
0%
/
Smoked Trout
-
Smoked trout fillet 750.0 g
-
Garlic cloves 4.0 x
-
Lemon rind strips 5.0 g
-
Sprigs thyme 6.0 x
-
Milk 850.0 ml
Potato Mash
To Prepare
-
Olive oil 125.0 ml
-
Parmesan 75.0 g
Preparation
-
Smoked Trout
- Place smoked trout in a pan with garlic, lemon rind, thyme and milk. Bring to the boil, reduce the heat and simmer over low heat for 5 minutes. Cool for 10 minutes, then strain, reserving trout and milk and discarding aromatics. Flake trout, removing any skin and bones.
-
Potato Mash
- Return milk to stove with KNORR Intense Flavours Roast Umami, bring to the boil again, remove from the heat and add KNORR Potato Flake Whisk until thick and smooth.
-
To Prepare
- Place half the flaked trout in a food processor then gradually add oil and continue until emulsified.
- Fold through mashed potato and remaining trout, season.
- Transfer to serving ramekins. Cover and refrigerate overnight.
-
To Serve
- Bring ramekins to room temperature. Sprinkle with finely grated parmesan and grill until cheese has melted.
- Serve brandade with sliced baguette, tomatoes, radishes and split olives.
