Serious Eats: Recipes

Dinner Tonight: Smoked Trout Brandade

[Photograph: Blake Royer]

Traditionally, brandade is made with salt cod, an emulsification of the fish, olive oil, and often potato, milk, or cream, to create a silky, smooth purée. Salt cod is a wonderful ingredient, but one that's a bit of a hassle to use, requiring soaking and planning ahead. This recipe from Food & Wine opts for flaked smoked trout instead, which lends a similar taste and makes for a simpler, quicker preparation.

The result is a decadently creamy concoction that's rich, but sort of perfect as a light meal with a huge salad. The rich, salty flavor means you don't need much of it, and it's as delicious hot as it is warm or at room temperature. Though more often served as an appetizer, turning it into a simple meal turned out to be quite delicious.

About the author: Blake Royer founded The Paupered Chef with Nick Kindelsperger, where he writes about food and occasional travels. After a year in Estonia, he's now living in Chicago.

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