Trout brandade with pumpernickel crisps

• 0:15 Prep
• 0:10 Cook
• 4 Servings
• Capable cooks

The warm, creamy, smoky flavours of the trout make a delicious starter served on crisp pumpernickel toasts. Featured in Starters recipes, Picnic recipes

Ingredients

• 1 smoked trout, skin and bones removed (to give 250g flesh)
• 150ml milk
• 2 garlic cloves, smashed
• 3 thyme sprigs
• 1 tablespoon extra virgin olive oil
• 1 tablespoon finely snipped chives
• Juice of 1/2 a lemon (or to taste)
• 3 slices square pumpernickel bread (see Notes)

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Method

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

Nutrition

• 955 kj Energy
• 8g Fat Total
• 2g Saturated Fat
• 4g Fibre
• 17g Protein
• 42mg Cholesterol
• 575.91mg Sodium
• 4g Carbs (sugar)
• 20g Carbs (total)

All nutrition values are per serve

Notes

From delis and selected supermarkets

• Author: Jill Dupleix
• Image credit: Brett Stevens
• Publication: delicious.

Source: taste.com.au