Name: Smoked Trout Brandade
Cook time: 20 Minutes
Total time: 1 1/2 Hours
Yield: Makes 4 servings
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)

Smoked Trout BrandadeChristina Holmes

Fleer's family enjoys indoor picnics with brandade (made here with a shortcut: smoked trout) and storebought fixings. "We just sit on the floor and chat and chew," he says.

Do ahead:

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

Recipe notes

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