Brandade of Smoked Trout Spread

JoSele Swopes


I had found this recipe in an old cook book that was laying around the house for years...Called Holiday Recipes by Moira Hodgson...Though have added a bit to it....Have used it at our passed holiday open house parties...and other times too..especially when we have Rainbow trout or Chinook salmon in our freezer....It goes over so good...It is a tried and true recipe for sure

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15 Min


1 pkg
cocktail melba dark pumpernickle
smoked trout (boned and skinned)
6 Tbsp
heavy whipping cream
2 Tbsp
olive oil, extra virgin
lemon juice (to taste)
1 pinch
pepper, fresh ground
1 pinch
thyme, leaves
1/4 c
butter, unsalted (soften)
1 tsp
cilantro, fresh (chopped)

Directions Step-By-Step

In medium sized and debone the trout, mash in bowl, gradually beat in whipping cream, and olive oil. Season to taste with lemon juice, pepper, and thyme...Chill for 2 hours
Toast lightly on both sides the Melba cocktail bread....Spread with a mixture of softened unsalted butter and cilantro...Serve

About this Recipe

Other Tag: Quick & Easy
Hashtags: #tea, #parties, #trout