Frances Bissell

Brandade of Smoked Trout

Preparation info
  • Serves

    4

    , as a starter
    • Difficulty

      Easy

Appears in
The Times Cookbook
The Times Cookbook

By Frances Bissell

Published 1995

  • About

With the same smooth texture and pale cream colour, this does indeed resemble the classic ‘brandade’, made from salt cod, olive oil and hot milk.

Ingredients

  • 2 smoked trout
  • 2 tbsp crème fraîche or soured cream
  • 1 tbsp

Method

Skin the trout and carefully remove the fillets. Pick out any remaining bones (I keep a pair of tweezers in my kitchen drawer for just this sort of job), and put the flesh in a food processor or blender with the cream and half the lemon juice. Process until smooth, then, with the motor still running, pour the olive oil in a thin stream on to the creamed trout. It should amalgamate and form a th