Trout Brandade Subsequently Pumpernickel Crisps

The warm, creamy, smoky flavours of the trout make a delicious starter served on crisp pumpernickel toasts.

The ingredient of Trout Brandade Subsequently Pumpernickel Crisps

• 1 smoked trout skin and bones removed to have enough money 250g flesh
• 150ml milk
• 2 garlic cloves smashed
• 3 thyme sprigs
• 1 tbsp new virgin olive oil
• 1 tbsp finely snipped chives
• juice of 1 2 a lemon or to taste
• 3 slices square pumpernickel bread see notes

The Instruction of trout brandade subsequently pumpernickel crisps

• finely shred the smoked trout afterward a fork and place in a bowl heat milk gently considering the garlic and thyme until just sedated the boil subsequently next leave to cool for 5 minutes and strain
• ensue the tender romantic milk gradually to trout beating past a fork prominence in oil mount up chives juice and pepper to taste taste for salt but smoked trout can be quite salty already
• toast the bread until crisp and hard then cut each into 4 squares support the tender romantic brandade later pumpernickel

Nutritions of Trout Brandade Subsequently Pumpernickel Crisps

calories: 228 245 calories
calories: 8 grams fat
calories: 2 grams saturated fat
calories: 20 grams carbohydrates
calories: 4 grams sugar
calories: n a
calories: 17 grams protein
calories: 42 milligrams cholesterol
calories: 575 91 milligrams sodium
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calories: nutritioninformation