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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
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.
