- a 19-ounce can cannellini beans, rinsed and drained
- a 1-pound piece smoked whitefish, skin and bones discarded and fish flaked (about 3 cups)
- 1 garlic clove, chopped and mashed to a paste with 1/2 teaspoon salt
- 3/4 cup milk
- 2 teaspoons fresh thyme leaves, minced
- Accompaniment: Melba toasts or red bell pepper, cut into wide strips
- In a food processor blend beans, fish, and garlic paste until smooth. With motor running add milk in a slow stream. Stir in thyme and salt to taste. Serve brandade with toasts or bell pepper strips.