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.
| 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. |
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