Fish Entrees

Trout brandade with pumpernickel crisps

Name: Trout brandade with pumpernickel crisps
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4
Ingredients: 1 smoked trout, skin and bones removed (to give 250g flesh); 150ml milk; 2 garlic cloves, smashed; 3 thyme sprigs; 1 tablespoon extra virgin olive oil; 1 tablespoon finely snipped chives; Juice of 1/2 a lemon (or to taste); 3 slices square pumpernickel bread

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by Jill Dupleix

Food writer

Oct 03, 2015

The warm, creamy, smoky flavours of the trout make a delicious starter served on crisp pumpernickel toasts.

1 smoked trout, skin and bones removed (to give 250g flesh)
150ml milk
2 garlic cloves, smashed
3 thyme sprigs
1 tablespoon extra virgin olive oil
1 tablespoon finely snipped chives
Juice of 1/2 a lemon (or to taste)
3 slices square pumpernickel bread

Method

1.

Finely shred the smoked trout with a fork and place in a bowl. Heat milk gently with the garlic and thyme until just under the boil, then leave to cool for 5 minutes and strain.
2.

Add the warm milk gradually to trout, beating with a fork. Beat in oil. Add chives, juice and pepper to taste. Taste for salt, but smoked trout can be quite salty already.
3.

Toast the bread until crisp and hard, then cut each into 4 squares. Serve the warm brandade with pumpernickel.