Name: Smoked Trout Brandade
Cook time: 20 minutes
Total time: 1½ hours
Yield: 4 Servings
Ingredients: 1 large russet potato (about 10 oz.); 1 teaspoon plus ½ cup olive oil; 2 garlic cloves, peeled; 8 oz. smoked trout, skin and bones removed; ¾ cup whole milk; 2 tablespoons lemon juice; ¼ teaspoon smoked paprika (optional); Kosher salt and freshly ground black pepper; 2 tablespoons finely grated Parmesan; 1 baguette, sliced, toasted; Cured meats, cheeses, and grapes (for serving)

Christina Holmes

Chef John Fleer, Rhubarb, Asheville, NC, and his family enjoy indoor picnics with brandade (made here with a shortcut: smoked trout) and store-bought fixings. “We just sit on the floor and chat and chew,” he says.

Recipe notes