Title: Smoked Trout Brandade
Categories: Smoke Fish Sandwich
Yield: 5 Servings

1 1/2	lb	Hot smoked lake trout
1	cl	Garlic; minced
1/2	c	Whipping cream
1/2	c	Olive oil
		Juice of 1/2 lemon
		Freshly ground pepper
		Toast triangles

Flake fish, place it in a blender or food prcessor, add garlic, 2 tbspns cream, 4 tbspns olive oil and blend; add cream and oil alternatively until both are absorbed and the branade is creamy smooth. Before serving, simmer in a double boiler, stir in lemon juice and pepper.

Serve hot or cold on toast triangles that have been fried in olive oil. From: Smoking Salmon & Trout by Jack Whelan. Published by: Airie Publishing, Deep Bay, B.C. ISBN: 0-919807-00-3 Posted by: Jim Weller

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