Ingredients

• 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)

Instructions

1. 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
2. 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.
3. 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.
4. 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.