Trout brandade with pumpernickel crisps

The warm, creamy, smoky flavours of the trout make a delicious starter served on crisp pumpernickel toasts.

Recipe «Trout brandade with pumpernickel crisps» presented in category Recipes / Fish, to prepare this dish you will need no more 10 minutes. To make this dish at home by prescription from the author Gomer would need: 1 smoked trout, skin and bones removed, 150ml milk, 2 garlic cloves, smashed, 3 thyme sprigs, 1 tbsp extra virgin olive oil , 1 tbsp finely snipped chives, Juice of 1/2 a lemon, 3 slices square pumpernickel bread .

Ingredients:

• 1 smoked trout, skin and bones removed 
• 150ml milk 
• 2 garlic cloves, smashed 
• 3 thyme sprigs 
• 1 tbsp extra virgin olive oil 
• 1 tbsp finely snipped chives 
• Juice of 1/2 a lemon 
• 3 slices square pumpernickel bread 

Instructions

1. 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.
2. 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.
3. Toast the bread until crisp and hard, then cut each into 4 squares. Serve the warm brandade with pumpernickel.