A Brandade is a classic french dish make with salt cod, but it works very well with smoked salmon. It is best served warm with hot toast or with a tomato salad.
- 1 lb. smoked salmon
- 1 cup milk mixed with 1 cup water
- A sprig of thyme
- 1 bay leaf
- 8 peppercorns
- 1 lb. baking potatoes (russets), peeled
- 2/3 cup mild olive oil (or half olive oil, half peanut oil)
- 3 garlic cloves, crushed
- 2 tablespoons chopped capers
- 3 tablespoons chopped fresh chives
- 3 tablespoons chopped fresh parsley
- freshly ground black pepper
- extra oil, for drizzling
1. Put the smoked salmon in a saucepan with the milk and water, thyme, bay leaf, and peppercorns. Bring to a boil, then remove from the heat and let cool in the liquid. Meanwhile, boil the potatoes for about 20 minutes until completely tender, then mash well. Keep them worm. Strain the milk from the salmon and reserve. Break up the salmon into flakes.
2. Heat the oil in a saucepan until hot enough to sizzle a piece of stale bread. Add a spoonful of fish and beat well. Keep adding the fish, spoonful by spoonful over medium heat, beating well after each addition. Stir in the garlic, capers, chives, and parsley, and then beat in the potato. Add some of the reserved cooking liquid to give a soft, creamy consistency. Season heavily with freshly ground black pepper.
3. Pile into a dish and drizzle with olive oil before serving.