Smoked Trout Brandade


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


  • 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


  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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