Smoked Trout Brandade • Seafood Nutrition Partnership


1/2 pound potatoes, peeled
1 cup half and half
3/4 pound smoked trout, bones removed, flaked
3 garlic cloves, peeled
A few sprigs of thyme
1 bay leaf
Salt and pepper, to taste
3/4 cup olive oil
Squeeze of lemon juice
2 Tbsp. flat leaf parsley, chopped
Crusty French baguette
Recipe by Linda Schneider of Wild Greens & Sardines


1.In a large pot, cover the potatoes with water and bring to a boil. Reduce the heat and simmer until the potatoes are easily pierced with a fork, about 30 minutes. Drain the potatoes. Mash using a food mill, ricer, or potato masher. Transfer to a bowl. Cover with a plate to keep warm. Set aside.
2.Meanwhile, in a medium saucepan, heat the half and half over medium-high heat. Add the smoked trout, garlic, thyme, bay leaf, and a few grinds of black pepper, and bring to a simmer.
3.Once it comes to a full simmer, remove from the heat, cover, and let sit for 10 to 15 minutes to infuse the flavors of the herbs and garlic.
4.Discard the thyme sprigs and bay leaf. With a slotted spoon, transfer the fish and garlic cloves to a food processor, reserving the half and half. With the motor running, slowly drizzle in the olive oil. Then drizzle in the reserved half and half.
5.Add the mashed potatoes and pulse until smooth and fluffy. Season with salt, pepper, and lemon juice to taste. Fold in the chopped parsley.
6.Transfer to a one-quart ovenproof (if heating) gratin baking dish. Serve at room temperature or, better still, hot with a crusty baguette. If baking, preheat the oven to 400F.
7.Bake until golden on top and warmed through, about 15 to 20 minutes.

Light and fluffy, with a nice balance of fish to whipped mashed potato, this Smoked Trout Brandade is just the right amount of smoke. It makes for a great starter/appetizer.

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