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Smoked Trout Brandade

Traditionally made with salt cod in Spain and France, this version uses smoked trout. Good for picnics! From: bonappetit.com SERVES 4

1 large russet potato (about 10 oz.)
1 teaspoon plus ½ cup olive oil
2 garlic cloves, peeled
8oz. 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)

Heat oven to 400°. Rub potato with 1 tsp. oil and bake directly on oven rack until tender, 50–60 minutes. Let cool slightly, then peel. Mash potato until nearly smooth.

Meanwhile, bring garlic, trout, and milk to a simmer in a medium saucepan. Remove from heat; let sit 10 minutes. Using a slotted spoon, transfer half of trout to a plate; flake.

Place garlic, milk, and remaining trout in a food processor along with lemon juice, paprika, if using, and remaining ½ cup oil; process until smooth. Transfer to a large bowl and gently fold in mashed potato and flaked trout; season with salt and pepper.

Transfer trout mixture to a 1-qt. shallow baking dish or four 6-oz. ramekins and top with Parmesan. Bake until cheese is melted and golden brown and brandade is heated through, 15–20 minutes. Serve with bread, meats, cheeses, and grapes.

DO AHEAD: Brandade can be made (but not baked) 1 day ahead; cover and chill. Bring to room temperature before baking.