Smoked Trout Brandade - extra-virgin olive oil

Method

• In a skillet, cook 1 cup of the oil and the garlic over low heat until the garlic is pale golden and softened, about 7 minutes.
• Using a slotted spoon, transfer the garlic to a bowl and mash with a fork.
• Let the oil cool slightly, then add the cream.
• In a saucepan, cover the potatoes with water and cook until tender, about 30 minutes.
• Let cool slightly, then peel the potatoes and pass them through a ricer or sieve.
• Alternatively, whip the potatoes with an electric mixer.
• Add the mashed garlic and the garlic-oil cream.
• Stir in the trout and season with salt and pepper.
• Preheat the oven to 350.
• Spread the brandade in a shallow 1 1/2-quart baking dish.
• Make shallow depressions in the brandade and spoon the remaining 1/4 cup of oil into the depressions.
• Bake for about 15 minutes, or until heated through.
• Sprinkle with the chives and serve warm.