Peel and cut the potatoes into centimetre-thick cubes. Lightly fry the potato cubes with garlic in olive oil. Season with salt and pepper, allow to cook a little further and then add the smoked trout fillets and cream. Leave to simmer until the preparation is cooked. Blend into a mousse in the blender. Fill the glasses half full and give it a few turns with the pepper mill. Finish with cucumber slices, a sprig of parsley, a cherry tomato and a dollop of sour cream, as in the photo. You can vary this with, for example, trout eggs, lemon and chives.
potatoes olive oil garlic smoked trout fillets salt and pepper

brandade of trout

cream cucumber cherry tomatoes sour cream parsley
Brandade is the collective name for many types of fish paste. It has a Mediterranean origin. Best known is brandade de morue, made of salted cod or stockfish.In this hors d'oeuvre, we choose smoked trout as the basis for the brandade.
Creative Cooking
Belgian Cuisine

taste and tradition

the fiery passion
Peel and cut the potatoes into centimetre-thick cubes. Lightly fry the potato cubes with garlic in olive oil. Season with salt and pepper, allow to cook a little further and then add the smoked trout fillets and cream. Leave to simmer until the preparation is cooked. Blend into a mousse in the blender. Fill the glasses half full and give it a few turns with the pepper mill. Finish with cucumber slices, a sprig of parsley, a cherry tomato and a dollop of sour cream, as in the photo. You can vary this with, for example, trout eggs, lemon and chives.
potatoes olive oil garlic smoked trout fillets salt and pepper
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Ingredients Directions

brandade of trout

cream cucumber cherry tomatoes sour cream parsley
Brandade is the collective name for many types of fish paste. It has a Mediterranean origin. Best known is brandade de morue, made of salted cod or stockfish.In this hors d'oeuvre, we choose smoked trout as the basis for the brandade.
Belgian Cuisine

taste and tradition

Creative Cooking
the fiery passion