No Thanks
Let

Keep In Touch With MarthaStewart.com

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Smoked Trout Brandade

Smoked whitefish can be easily substituted for the trout in this recipe.

  • servings: 10

advertisement

advertisement

Ingredients

  • 8 ounces smoked boneless trout, skin removed
  • 1 tablespoon finely chopped shallots
  • 9 tablespoons heavy cream
  • 2 teaspoons bottled white horseradish
  • Pinch of freshly ground black pepper
  • 1 ficelle, or baguette, cut into 1/3-inch-thick slices, toasted
  • 30 fresh-picked small chervil leaves, for garnish

Directions

  1. Step 1

    Place trout, shallots, cream, horseradish, and pepper in the bowl of a food processor, and puree. Spread about 1/2 tablespoon trout puree onto each slice of toast. Garnish each slice with a small sprig of chervil, and serve immediately.

Source
Martha Stewart Living, September 1997

advertisement

advertisement