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
Australian
Other European
Ingredients per serve
Smoked Trout
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Smoked trout fillet 750.0 g
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Garlic cloves 4.0 x
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Lemon rind strips 5.0 g
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Sprigs thyme 6.0 x
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Milk 850.0 ml
Potato Mash
To Prepare
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Olive oil 125.0 ml
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Parmesan 75.0 g
Preparation
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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.
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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.
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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.
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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
