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Gallery Recipe Summary Servings: 10

Ingredients Ingredient Checklist 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

Gallery

Recipe Summary Servings: 10

Recipe Summary Servings: 10

Recipe Summary

Servings: 10

Servings: 10

10

Ingredients

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

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.

Reviews

 Add Rating & Review

Reviews

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Add Rating & Review

All Reviews for Smoked Trout Brandade

  • of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Smoked Trout Brandade

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest