Mes amis,

Today, 15 Fructidor, we celebrate trout! This particular ingredient was a bit challenging to get. I couldn’t find any smoked trout at my usual grocery stores, so after a snow day, we were able to make it out to Calumet Fisheries for some lovely smoked lake trout. This article about a disputed record for the largest lake trout is one wild ride. I used a recipe from Amy Thielen‘s lovely The New Midwestern Table for this hash.

Trout Hash 

5 small Yukon Gold potatoes

3 tbs canola oil

1 onion, diced

1 tsp fine sea salt

1 leek, white and green parts sliced

1 bunch scallions, sliced

6 cloves garlic, sliced

4 tbs butter

1/2 tsp freshly ground black pepper

1 cup flaked boneless, skinless smoked lake trout

In a medium pan, place the potatoes and then cover with water so that the potatoes are submerged. Salt generously. Bring to a boil and then simmer for 15 minutes. Remove the potatoes and chop into quarters or eighths. In a heavy, large pan, heat the oil at medium-high. Add the potatoes, onion and 1/2 tsp salt. Cook for 5 to 10 minutes, or until the bottom of the potatoes are turning golden brown. Add the leek, scallions, garlic, butter and remaining salt. Flip everything and then cook for another 10 minutes, or until the bottom potatoes are dark brown. Add the fish and cook for a few minutes more. Serve with a fried egg and enjoy!