Smoked Trout Brandade

[the_cooking_mom]

Вкусно, нам с мужем обоим понравилось.

Yield
Makes 4 servings
Active Time
20 Minutes
Total Time
1 1/2 Hours

Ingredients

1 large russet potato (about 10 oz.)
1 teaspoon plus 1/2 cup olive oil
2 garlic cloves, peeled
8 ounces smoked trout, skin and bones removed
3/4 cup whole milk
2 tablespoons lemon juice
1/4 teaspoon smoked paprika (optional)
Kosher salt
Freshly ground black pepper
2 tablespoons finely grated Parmesan
1 baguette, sliced, toasted
Cured meats, cheeses, and grapes (for serving)

Preparation

Heat oven to 400°. Rub potato with 1 teaspoon oil and bake directly on oven rack until tender, 50–60 minutes. Let cool slightly, then peel. Mash potato until nearly smooth
Meanwhile, bring garlic, trout, and milk to a simmer in a medium saucepan. Remove from heat; let sit 10 minutes. Using a slotted spoon, transfer half of trout to a plate; flake.
Place garlic, milk, and remaining trout in a food processor along with lemon juice, paprika (if using), and remaining 1/2 cup oil; process until smooth. Transfer to a large bowl and gently fold in mashed potato and flaked trout; season with salt and pepper.
Transfer trout mixture to a 1-quart shallow baking dish or four 6-ounce ramekins and top with Parmesan. Bake until cheese is melted and golden brown and brandade is heated through, 15–20 minutes. Serve with bread, meats, cheeses, and grapes.

Do ahead:
Brandade can be made (but not baked) 1 day ahead; cover and chill. Bring to room temperature before baking.

Источник: http://www.epicurious.com/recipes/food/views/smoked-trout-brandade-51245220