Brandade of Smoked Trout Sur Canapé from The Robert Carrier Cookbook by Robert Carrier
Remove skin and bones from smoked trout and pound fillets to a smooth paste in a mortar with double cream and olive oil. Season to taste with lemon juice, salt and freshly ground black pepper. Chil...
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Ingredients
- finely chopped radishes or parsley
- 4 smoked trout
- 4-6 tablespoons double cream
- 2 tablespoons olive oil
- juice of ½ lemon
- salt
- freshly ground black pepper
- sliced white bread
- softened butter
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