Smoked trout brandade

Name: Smoked trout brandade
Cook time: 30 min
Cuisine: French
Ingredients: 300g smoked trout flesh, free of bones and skin; 150mL milk; 2 garlic cloves, smashed; 3 thyme sprigs; 2 tbsp extra virgin olive oil; 1 tbsp chives, finely snipped; 1 tsp lemon zest, finely grated; Lemon juice; Black pepper, finely ground

Jill Dupleix

October 19, 2011

Time:< 30 mins

This French technique, customarily used on salted cod, works wonderfully with the moist flesh of hot-smoked trout, turning it into a perfect picnic starter with some crusty bread.

Ingredients

300g smoked trout flesh, free of bones and skin
150mL milk
2 garlic cloves, smashed
3 thyme sprigs
2 tbsp extra virgin olive oil
1 tbsp chives, finely snipped
1 tsp lemon zest, finely grated
Lemon juice
Black pepper, finely ground

Method

Finely shred the smoked trout with a fork and place flesh in a bowl. Heat the milk gently with the garlic and thyme until just under the boil, then leave to cool for 5 minutes and strain.
Gradually add the warm milk to the trout, beating vigorously. Beat in the olive oil, until you have an almost fluffy consistency. Add the chives, lemon zest, lemon juice and pepper to taste (smoked trout can be sufficiently salty).
To serve
Serve as a starter or snack with olives and a crusty baguette, melba toast or crispbread.
This recipe is featured in the book, Spring which is available now in all good bookstores RRP $34.95. To order direct call 1300 656 059 or visit www.smh.com.au/store

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