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Smoked Trout Brandade

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

  • Servings: 10
Smoked Trout Brandade

Source: Martha Stewart Living, September 1997


  • 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


  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.


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