Brandade of Smoked Trout Spread

★★★★★ 1 Review
JODIE57 avatar
By JoSele Swopes
from DELTA, CO

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

serves 10
prep time 15 Min


  •   1 pkg
    cocktail melba dark pumpernickle
  •   4
    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)

How To Make

  • 1
    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
  • 2
    Toast lightly on both sides the Melba cocktail bread....Spread with a mixture of softened unsalted butter and cilantro...Serve