- 1 large russet potato (about 10 oz.)
- 1 teaspoon plus 1/2 cup olive oil
- 2 garlic cloves, peeled
- 8 ounces smoked trout, skin and bones removed
- 3/4 cup whole milk
- 2 tablespoons lemon juice
- 1/4 teaspoon smoked paprika (optional)
- Kosher salt
- 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 teaspoon 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 1/2 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-quart shallow baking dish or four 6-ounce 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.