Smoked Whitefish Brandade
Boil a peeled, chunked potato, I used an Idaho……blitz in a food processor a few pulses and add a fillet of picked through and boned Smoked Whitefish, a few cloves of garlic, a good splash of heavy cream and salt and pepper. Pulse until combined + drizzle in some nice extra virgin olive oil. Serve with crostini, a baguette, or a good hunk of country bread, copious amounts of vino, some cornichon…..a salad, whatever…..we had a roasted tomato soup, sautéed green beans and garlic, Castelveltrano olives and some killer creamy Spanish sheep’s milk cheese. Heaven is not a overstatement.