Italian-Style Smoked Trout Dip

Step 1

Instructions

Step 2

To a small pot, add the potato, milk, bay leaf, and salt. Smash 2 of the garlic cloves and add them to the pot as well. Set over medium-high heat and cook, stirring occasionally, until the milk just reaches a simmer. Lower the heat to maintain a gentle simmer and cook, stirring occasionally, until the potatoes can be easily broken with a fork, 35-40 minutes. Remove the pot from the heat. Place a fine mesh strainer over a medium bowl. Strain the potatoes and garlic, reserving their cooking liquid. Remove and discard the bay leaf. Transfer the potatoes and cooked garlic to the bowl of a stand mixer fitted with the paddle attachment. Add the smoked trout, then mix on low speed until the potatoes begin to break down. Increase the speed to medium and continue mixing while slowly drizzling in the olive oil. (The fish-and-potato mixture will absorb the oil and begin to take on a fluffy, whipped texture.) When all of the oil has been added, drizzle in ½ cup of the reserved cooking liquid and continue mixing on medium speed until fully incorporated. Finely grate the remaining clove of raw garlic into the bowl, season to taste with additional kosher salt and black pepper, and mix well to combine. Transfer to a small bowl and serve warm or at room temperature, with crostini or crudité on the side. This dip can be stored in an airtight container in the refrigerator for up to 72 hours.