I had house guests a few weekends ago, and just happened to have some lovely smoked trout a friend had given me so this happened:
Corned Beef Hash is pretty common (and pretty delicious), but if you want a truly unique hash to serve guests or to gobble up yourself, try making it with smoked fish.
Smoked fish is one of my very favorite things of all time. The first time I had it was in a small bar on Commercial Boulevard in Ft. Lauderdale, FL. It was a smoked shark spread served with crackers and I had it with a gin and tonic on a hot summer day. It was probably 25 years ago, but I can still remember how wonderful it tasted.
I’ve tried to figure out that smoked shark spread (with trout or salmon, not a lot of shark available in UT) for years, but have never quite gotten it right. When I do, you’ll be the first to know!
Anyway, try this sometime when you want something unique and completely delicious for breakfast. We had it with poached eggs and mimosas, and well, life doesn’t get much better than that!
It was so rich and filling that we didn’t really want to eat lunch (well, we did eat lunch, but we were kind of slow and leisurely about it instead of our usual gulping it down as fast as possible).
This post is in honor of the letter “U” and part of Jenny Matlock’s Alphabet Thursday. For more unique “U” posts, please click here Jenny Matlock.
Smoked Trout Hash
- 1/2 stick of butter
- 2 lbs boiled and cooled russet potatoes, cut into cubes
- 1 large yellow onion, chopped
- 1/2 cup heavy cream
- 2 T finely minced dill
- 1/4 t red pepper flakes
- 2 cloves of garlic, finely minced
- salt and pepper to taste
- Heat the butter in a skillet until it melts
- Add cooked, cooled potatoes and cook until lightly browned, stirring occasionally about 10 minutes
- Add onions and cook, stirring occasionally about 10 more minutes
- Add the rest of the ingredients and cook until browned, turning every once in a while until both sides brown up, about 12 minutes
- Salt and pepper to taste
I adapted this recipe from Saveur. They made a horseradish sauce to go on the top, but that didn’t appeal to me so I left it out.
I also changed the cayenne pepper to red pepper flakes because they looked so pretty on the hash and doubled the recipe. I think the next time I make it (and there WILL be a next time), I’ll squeeze a half of lemon over the top to perk up the fish and maybe serve it with a little sour cream on the side.