Smoked Trout Brandade

• 12 ounces boned, skinned smoked trout
• 3 cloves garlic, peeled
• 1 1/3 cups nonfat milk
• 3 thyme sprigs (each about 3 in. long), rinsed
• 1 1/2 pounds russet potatoes, peeled and cut into 1/2-inch chunks
• 2 baguettes (8 oz. each), sliced diagonally 1/4 inch thick
• 3 tablespoons olive oil
• Salt and pepper
• 2 tablespoons chopped parsley

1. Shred trout with a fork. Thinly slice 2 cloves garlic. In a 2- to 3-quart pan, combine sliced garlic, milk, and thyme sprigs; bring just to a simmer over medium heat. Remove from heat, stir in trout, cover, and let stand about 15 minutes. Remove thyme sprigs.
2. In a 3- to 4-quart pan, combine potatoes and about 1 quart water. Cover and bring to a boil over high heat; reduce heat and simmer until potatoes mash easily, about 20 minutes. Drain potatoes and return to pan.
3. Meanwhile, place four baguette slices in a single layer on a 12- by 15-inch baking sheet. Bake in a 350u0b0 regular or convection oven, turning once, until crisp and dry, about 15 minutes total. Let cool. Rub one side of each slice with remaining garlic clove. Whirl slices in a food processor into coarse crumbs, or seal in a plastic bag and crush with a rolling pin.
4. In a blender or food processor, whirl milk mixture until smooth. Add, with olive oil, to potatoes and beat with an electric mixer, or mash with a potato masher, until smooth. Season to taste with salt and pepper. Scrape into a shallow 1- to 2-quart baking dish.
5. Sprinkle top evenly with bread crumbs, then parsley. Bake in a 400u0b0 regular or convection oven until top is browned and center is hot, about 15 minutes. Serve brandade with remaining baguette slices.

trout, garlic, nonfat milk, thyme, russet potatoes, baguettes, olive oil, salt, parsley

Taken from www.myrecipes.com/recipe/smoked-trout-brandade-0 (may not work)