Ingredients
takes 1 1/2 hr
- 1 large russet potato (about 10 oz.)
- 1 teaspoon plus ½ cup olive oil
- 2 garlic cloves, peeled
- 8oz. smoked trout, skin and bones removed
- ¾ cup whole milk
- 2 tablespoons lemon juice
- ¼teaspoon smoked paprika (optional)Kosher salt and freshly ground black pepper
- 2 tablespoons finely grated Parmesan
Preparation
Step 1
Heat oven to 400°. Rub potato with 1 tsp. oil and bake directly on oven rack until tender, 50–60 minutes. Let cool slightly, then peel. Mash potato until nearly smooth.
Step 2
Meanwhile, 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.
Step 3
Place garlic, milk, and remaining trout in a food processor along with lemon juice, paprika, if using, and remaining ½ cup oil; process until smooth. Transfer to a large bowl and gently fold in mashed potato and flaked trout; season with salt and pepper.
Step 4
Transfer 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.
Step 5
DO AHEAD: Brandade can be made (but not baked) 1 day ahead; cover and chill. Bring to room temperature before baking.