Smoked Trout Brandade
Recipe GLPR7747a1ae34a6c2
A creamy, luxurious fish dip made with flaked smoked trout blended with tender yukon gold potatoes, infused with garlic-infused olive oil and enriched with heavy cream. This elegant dish celebrates the rich, smoky flavors of the trout while maintaining a silky, spreadable texture. Finished with fresh chives, it's a sophisticated appetizer or light main course perfect for entertaining.
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Ingredients
3/4 cup extra-virgin olive oil
2 large garlic cloves, peeled and thickly sliced
1 pound yukon gold potatoes, peeled and cut into 1-inch chunks
Salt to taste
3 smoked trout fillets (4 to 5 ounces each), skin removed and flesh flaked
1/2 cup heavy cream
Freshly ground white pepper to taste
1 tablespoon snipped fresh chives
Directions
Bring a large pot of salted water to a boil. Add the potato chunks and cook until completely tender and easily pierced with a fork, about 15–20 minutes. Drain well and set aside to cool slightly.
While the potatoes cook, combine the olive oil and sliced garlic in a small saucepan over low heat. Warm gently for about 5 minutes, allowing the garlic to soften and infuse the oil with its flavor—do not brown the garlic. Strain the garlic from the oil and reserve both separately.
Once the potatoes have cooled slightly, transfer them to a large bowl. Mash the warm potatoes with a potato masher until smooth and creamy.
Add the flaked smoked trout and the reserved garlic-infused oil to the mashed potatoes. Fold gently until just combined, being careful not to break down the delicate fish too much.
Warm the heavy cream in the small saucepan over low heat until steaming, then slowly pour it into the potato and trout mixture while folding gently until the mixture is light and creamy.
Season the brandade to taste with salt and freshly ground white pepper. Taste and adjust seasoning as needed.
Transfer to a serving dish and garnish with the snipped fresh chives. Serve warm or at room temperature.
