Gallery
Recipe Summary
Ingredients
Directions
Serve With
Garlic crackers, flatbreads, grissini and thick potato chips.
Suggested Pairing
A Pinot Gris from Alsace has the smoky notes you'd want to match the trout. But it's balanced by acidity, which stands up to the brandade's creaminess. Alternatively, the refreshing zingy acidity of a Riesling from New Zealand that can cut right through the brandade's rich smoky flavor.