Ingredients per serve


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

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.



  1. 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.
  2. 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.
  3. 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.
  4. 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