Ingredients
- 3/4 cup extra-virgin olive oil
- 2 large garlic cloves, peeled and thickly sliced
- 1/2 cup heavy cream
- 1 pound Yukon Gold potatoes
- 3 smoked trout fillets (4 to 5 ounces each), skin removed and flesh flaked
- Salt and freshly ground white pepper to taste
- 1 tablespoon snipped chives
Description
Serious Eats
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