Brandade of Smoked Trout Sur Canapé

Preparation info
    • Difficulty


Appears in

By Robert Carrier

Published 1965

  • About


  • 4 smoked trout
  • 4-6 tablespoons double cream
  • 2 tablespoons


Remove skin and bones from smoked trout and pound fillets to a smooth paste in a mortar with double cream and olive oil. Season to taste with lemon juice, salt and freshly ground black pepper. Chill.

Toast white bread and cut rounds of toast with a glass or biscuit cutter. Spread each round with softened butter and then cover generously with smoked trout mixture. Sprinkle with finely ch