Sunday, October 2, 2011

smoked trout hash

I made this last week and it was delish!  I can't imagine what it would taste like stream-side with fresh trout. 


3 ounces smoked trout fillet
2 teaspoons canola oil
6 scallions, chopped
4 cups diced cooked potatoes, or frozen hash-brown potatoes
1/2 cup low-fat milk
3 tablespoons chopped fresh dill, divided
Salt & freshly ground pepper, to taste
2 tablespoons reduced-fat sour cream

Remove skin from trout and flake fish, removing any bones. You should have about 2/3 cup.

Heat oil in a large cast-iron skillet over medium-high heat. Add scallions and sauté until they start to brown, 2 to 3 minutes. Add potatoes and cook, stirring, until they brown in spots and become crusty, 7 to 8 minutes more.

Stir in milk and cook, scraping up any browned bits, 1 to 2 minutes. Stir in trout and 2 tablespoons dill and cook until heated through. Season with salt and pepper. Serve immediately, topped with sour cream and remaining 1 tablespoon dill.

*I got my smoked trout at Fresh Market.*

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