- 4 ounces hot-smoked whitefish, picked and shredded (see link below for recipe)
- 1 cup heavy cream
- 5–6 cloves garlic, sliced thin
- 1 large bay leaf
- ¼ teaspoon dried thyme
- teaspoon ground cloves
- 3 large baking potatoes, scrubbed and boiled whole, cooled and peeled
- ½ cup extra-virgin olive oil
- ¼ teaspoon salt
- teaspoon white pepper
Recipe courtesy of Rachel Collins
Pick whitefish (see hot-smoked whitefish recipe here) to remove all bones, skin, etc. Shred lightly with fingers and set aside.
In a small saucepan, bring the cream, garlic, bay leaf, thyme and cloves to a gentle simmer for 6–8 minutes, until garlic is just tender. Remove the bay leaf from cream and discard. Mash garlic with a spoon while stirring, until the garlic is blended throughout.
Cut potatoes into 2-inch chunks. Place the potatoes in the bowl, mix with the paddle attachment in a standing mixer and break
up until relatively small pieces are left.
Add the garlic cream to mashed potatoes and blend until well incorporated. Mix on low speed for 2 minutes, until the mixture is smooth. Add smoked fish and blend in completely. Beat for an additional minute or so, adding the olive oil in a slow stream.
Season with salt and pepper to taste (if desired) and serve hot.
Can be served as an appetizer or as a side dish, preferably with grilled seafood.
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