brandade of smoked trout spread

Name: Brandade of Smoked Trout Spread
Prep time: 15 min
Yield: 10
Ingredients: 1 package(s) cocktail melba dark pumpernickle; 4 - smoked trout (boned and skinned); 6 tablespoon(s) heavy whipping cream; 2 tablespoon(s) olive oil, extra virgin; - lemon juice (to taste); 1 pinch(es) pepper, fresh ground; 1 pinch(es) thyme, leaves; 1/4 cup(s) butter, unsalted (soften); 1 teaspoon(s) cilantro, fresh (chopped)

(1 RATING)

43 Pinches 1 Photo

JoSele Swopes

DELTA, CO

Updated on Dec 20, 2010

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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prep time 15 Min

cook time

method ---

yield 10 serving(s)

Ingredients

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

How To Make brandade of smoked trout spread

Step 1

In medium sized bowl....skin 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

Step 2

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