Appetizer
Hot-Smoked Trout and Potato Spread
Cook the potatoes gently in cream, then mash and fold in cleaned, ready-to-eat hot-smoked trout. Add the cooking cream gradually to suit the potatoes and the texture you want.
- Yield
- 4 starter servings
- Cuisine
- French-inspired
Bring it to the table
Check the fish for bones
Remove the skin and check the flaked trout carefully for fine bones before mixing it with the potatoes.
At the table
Serve warm with toast or a simple vegetable accompaniment prepared separately.
Before you start
Gather your ingredients.
Full quantities and serving adjustments are in the recipe card below.
See the ingredient checklist
- 283 g Yukon Gold potatoes — peeled and diced
- 1 small clove garlic — peeled
- 1/4 tsp fresh thyme leaves
- 1/4 bay leaf
- 1 cup heavy cream
- 340 g ready-to-eat hot-smoked trout — skin and bones removed; edible weight
- 1/4 cup extra-virgin olive oil
- 1 pinch Espelette pepper
- salt — to taste
- ground black pepper — to taste
A few useful notes.
Use a ready-to-eat hot-smoked product, not raw trout or a product requiring cooking before eating.
Smoked fish can already be salty; taste before adding salt.
Four starter portions are a home serving suggestion.
The cooking plan
How to make Hot-Smoked Trout and Potato Spread.
Put the diced potatoes, garlic, thyme, bay and cream in a small heavy saucepan. Cook over gentle heat, stirring often, until the potatoes and garlic are fully tender. Watch the cream so it does not boil over or catch.
Lift the potatoes and garlic into a bowl, reserving the cooking cream. Remove and discard the bay. Mash the potatoes and garlic while warm.
Flake the hot-smoked trout, removing the skin and any bones. Fold into the potatoes, then mix in the olive oil gradually. Stir in reserved cream only as needed for a soft, spoonable spread.
Season with Espelette, pepper and salt as needed after tasting. Serve promptly. Cool leftovers in shallow portions and refrigerate within 2 hours at 40°F or below; use within 3–4 days and reheat leftovers to 165°F.
Let’s cook
The full recipe.
Check off ingredients as you get them ready.
Changing servings? The ingredient list scales automatically. Adjust quantities named in the steps to match, and choose pans and cooking times for your batch.
Hot-Smoked Trout and Potato Spread
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Ingredients
Equipment
Equipment images are illustrative. Exact products may vary.
Instructions
- Put the diced potatoes, garlic, thyme, bay and cream in a small heavy saucepan. Cook over gentle heat, stirring often, until the potatoes and garlic are fully tender. Watch the cream so it does not boil over or catch.
- Lift the potatoes and garlic into a bowl, reserving the cooking cream. Remove and discard the bay. Mash the potatoes and garlic while warm.
- Flake the hot-smoked trout, removing the skin and any bones. Fold into the potatoes, then mix in the olive oil gradually. Stir in reserved cream only as needed for a soft, spoonable spread.
- Season with Espelette, pepper and salt as needed after tasting. Serve promptly. Cool leftovers in shallow portions and refrigerate within 2 hours at 40°F or below; use within 3–4 days and reheat leftovers to 165°F.
Notes
Tried this recipe?
Let us know how it was!A couple of useful answers.
Is this a raw-fish preparation?
No. It uses ready-to-eat hot-smoked trout folded into cooked potatoes.
Why reserve some cream?
Potatoes vary. Adding the cream gradually lets you keep a spoonable spread rather than a thin puree.
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