smoked trout

Smoked Trout Brandade

by Anne Maxfield on November 20, 2014

Accidental Locavore Smoked Trout BrandadeBrandade is one of those dishes that can be really good or totally awful. The Accidental Locavore has never been terribly fond of salty-fishy food, so foods like anchovies or caviar need to be carefully disguised. Same for salt cod, which is what brandade is usually made from. When I saw this recipe for a brandade made from smoked trout, it gave me the perfect excuse to toss a couple of trout on the smoker (and bring home another baguette from Maison Kayser). This filled two small gratin pans, so dinner for 2 or appetizers for 4 or more.

  • 1 large russet potato (about 10 oz.)
  • Olive oil- 1 teaspoon for the potato and ½ cup for the brandade
  • 2 garlic cloves, peeled
  • 8 oz. smoked trout, skin and bones removed
  • ¾ cup whole milk
  • 2 tablespoons lemon juice
  • ¼ teaspoon smoked paprika (optional)
  • Salt and pepper
  • 2 tablespoons finely grated Parmesan
  • 1 baguette, sliced, toasted

Accidental Locaovre Smoked Trout and MilkHeat oven to 400°. Rub potato with 1 teaspoon olive oil and bake directly on oven rack until tender, 50–60 minutes. Let cool slightly, then peel. Put in a small bowl and mash potato with a fork or potato masher, until nearly smooth.

While potato is baking, bring garlic, trout, and milk to a simmer in a medium saucepan. Remove from heat; let sit 10 minutes. Using a slotted spoon, transfer half of trout to a plate; flake into small pieces.

Put the garlic, milk, remaining trout, lemon juice, paprika and remaining ½ cup of olive oil in a food processor; process until smooth. Transfer to a large bowl and gently fold in the mashed potato and flaked trout. Taste and season with salt and pepper.

Accidental Locavore Preparing BrandadeTransfer trout mixture to a 1-qt. shallow baking dish or four 6-oz. ramekins and top with Parmesan. Bake until cheese is melted and golden brown and brandade is heated through, 15–20 minutes. Serve with toasted baguette slices and enjoy!

My verdict: Potatoes and smoked fish, what’s not to like? This makes a nice, simple supper with a side salad or veg. I did have it with the toasted baguette and would serve it that way as an hors d’oeuvre, but didn’t really need it as dinner. I had smoked two trout and this used one of the two. I did use a russet potato, but Yukon Gold or two would work well. If you wanted to save time, you could pop the potato in the microwave to bake them.





Smoked Trout and Potato Salad Recipe

by Anne Maxfield on May 10, 2012

smoked trout salad with potatoesAs things sometime turn out, the Accidental Locavore had just finished reading a recipe for smoked trout with potatoes from April Bloomfield’s A Girl and Her Pig when my husband started talking about how much he liked smoked trout, a factoid I filed away for future reference.

A week later I was at the last indoor version of the Rhinebeck Farmer’s Market, where one of the vendors had some lovely looking smoked trout. I got one and proceeded to give April’s recipe a shot. The original recipe was for 4 people, this was adapted to feed 2.

Smoked Trout and Potato Salad

For the dressing:
  • 2 tablespoons lemon juice
  • 1/4 cup olive oil (use a good quality oil)
  • 1/2 teaspoon Maldon sea salt (you could substitute kosher or other sea salt, but Maldon has a lovely flat flake, so you might want to check it out)

For the salad:

  • 3-4 Yukon Gold potatoes (washed and cut into 1″ chunks)
  • 1/8 cup olive oil (use a good quality oil)
  • 1 tablespoon balsamic vinegar
  • 3 unpeeled garlic cloves
  • 3 sprigs thyme (I used 4 sage leaves)
  • 1 medium smoked trout
  • 2 tablespoons crème frâiche
  • 2 tablespoons chives (finely chopped)

Preheat the oven to 400°.

Put the potatoes in a bowl, drizzle them with olive oil and balsamic vinegar, sprinkle with salt and toss well. Arrange the potatoes in a mound in the middle of a baking dish (don’t spread them out). Drizzle with the liquid from the bowl. Sprinkle the garlic and thyme around the potatoes. Add ½ cup of water to the pan, but not on top of the potatoes. Cover with two layers of aluminum foil. Bake for about 40 minutes until the potatoes are tender.

While the potatoes are cooking, make the dressing. In a small container with a lid, combine the lemon juice, olive oil and salt. Shake well.

Peel the skin off the smoked trout. Pull the fillets from the center bone. Check for small pin bones and remove them. Break the trout into bite-sized pieces and put in a small bowl.

Add ½ the dressing and toss to combine.

When the potatoes are tender, remove the foil, give a quick stir and cook for another 15 minutes. With a slotted spoon, remove the potatoes and place in a small bowl, leaving any oil behind. Toss with the rest of the dressing.

To serve: arrange the potatoes on a plate. Scatter the smoked trout on the potatoes. Add a dollop of crème frâiche to each plate and garnish with the chives. Serve and enjoy!

my smoked troutMy verdict: Delicious! This is a great way to roast potatoes. You could use any herbs, rosemary especially would be nice if you were just doing the potatoes. After this, I may start smoking my own trout and since I seem to have saved at least three recipes from the book, I may have to own it…

Update: I had a great smoked trout salad recently and it encouraged me to smoke some trout. It’s quick and easy. Just plop a couple of trout on the smoker for about 2 hours et voilà! Then, I remembered how good this salad had been and looked it up. By that time, I’d already boiled the potatoes, so tossed them into the balsamic dressing to which I added a tablespoon of coarse grain mustard. Still great!