step by step guide to prepare quick Trout brandade with pumpernickel crisps

Hai, I hope you’re having an incredible day today. Today, we’re going to make a special dish, Trout brandade with pumpernickel crisps. It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Trout brandade with pumpernickel crisps is one of the most favored of recent trending foods on earth. It is simple, it is quick, it tastes delicious. It is enjoyed by millions every day. They are fine and they look wonderful. Trout brandade with pumpernickel crisps is something that I’ve loved my entire life.

Table of Contents


  • 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)


  • 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.

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