Smoked Trout Hash Recipe

Margaret Houston

A fall-worthy trout dish from North Carolina

Chef John Fleer, of Canyon Kitchen in Sapphire, North Carolina, shares his recipe for this fall favorite. If you're short on trout, Sunburst Trout Farms can ship smoked North Carolina rainbow fillets direct to your door.

Smoked Trout and Fingerling Potato Hash with Roasted Fall Vegetables and Sage

¼ cup olive oil
½ cup onion, diced
½ cup celery, diced
1 clove garlic, sliced
1 tbsp. sage, chopped
1 lb. fingerling potatoes, blanched and sliced in ¼-inch circles
1 cup celeriac, diced, tossed in olive oil, seasoned and roasted until just tender
1 cup butternut squash, diced, tossed in olive oil, seasoned and roasted until just tender
1 tbsp. Italian parsley, chopped
½ lb. smoked trout, crumbled
Kosher salt and cracked black pepper

In a sauté pan or skillet over medium-high heat, sauté onions and celery in olive oil until translucent (about five minutes). Season with salt and pepper. Add garlic and half of chopped sage, and cook for another thirty seconds. Add potatoes, celeriac, and squash.  Season again. When all ingredients are hot, add remaining fresh herbs and smoked trout. Cook for an additional minute.  Remove from heat and serve.  
 

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