Food & Cooking Recipes Appetizers Smoked Trout Brandade Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Servings: 10 Smoked whitefish can be easily substituted for the trout in this recipe. 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 ⅓-inch-thick slices, toasted 30 fresh-picked small chervil leaves, for garnish Directions 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. Rate it Print