The warm, creamy, smoky flavours of the trout make a delicious starter served on crisp pumpernickel toasts.
- Finely shred the smoked trout with a fork and place in a bowl. Heat milk gently with the garlic and thyme until just under the boil, then leave to cool for 5 minutes and strain.
- Add the warm milk gradually to trout, beating with a fork. Beat in oil. Add chives, juice and pepper to taste. Taste for salt, but smoked trout can be quite salty already.
- Toast the bread until crisp and hard, then cut each into 4 squares. Serve the warm brandade with pumpernickel.
You may need it
Store Spice Organizer
Surface Utensil Holder
Kitchen Utensil Set