Smoked Trout Hash

We recently discovered a fabulous restaurant around the corner from our new apartment. One of their brunch specialties is smoked trout hash. Since the wait for a table is usually more than an hour, we decided to create our own version. We don't have a smoker, but Craig was intrigued by the idea of smoking fish on our charcoal grill. So after cooking dinner one night, as the heat was dying down, we smoked some fresh Rainbow Trout we had picked up. We used a cedar plank, which gave is a fantastic smoky flavor. After picking the meat off the bones, we just stored it in the fridge. The next morning, I used it to make this dish. Traditional, but with the flavorful fresh fish, this is a filling and impressive breakfast. The hash itself is simple to throw together in 20 minutes or so. You can serve alone or topped with fried or poached eggs. A liberal sprinkling of black pepper is required.

Read more for the full recipe!



Ingredients: Smoked Trout
1lb fresh rainbow trout, whole
1 cedar plank, soaked

Ingredients: Hash
1/4lb thick cut bacon, chopped
1/2lb red potatoes, washed and chopped into 1" pieces
2 stalks of celery, washed and diced
1 medium onion, diced
1 tsp Hungarian paprika
1 tsp coarse sea salt
1 tbsp black pepper

Step by Step Instructions:


Smoked Trout:

1. Preheat grill, the goal is to keep the temperature low

2. Ideal time is when the charcoal is a light grey color, heat for at least 30 minutes

3. Spread the charcoal out in a thin layer, evenly dispersing the heat

4. Rinse trout and pat dry

5. Lay the trout on the cedar plank and place on the grill

6. Cover and smoke for 30-40 minutes, do not flip

7. Trout is finished when the skin is crispy and the meat flakes easily

8. Allow the whole trout to cool

9. Carefully remove the meat, picking out the bones

10. If storing, place the meat in a tupperware container and refrigerate for no more than 48 hours.

Hash:
1. Boil chopped potatoes for 5-6 minutes, pat dry and set aside

2. In a cast iron skillet or large frying pan, saute onion and celery in olive oil, 3-5 minutes

3. Add bacon and continue to cook on medium heat until bacon begins to crisp

4. Add boiled potatoes and reduce heat to medium-low

5. Cook hash for 10 minutes, stirring every 3 minutes so it doesn't burn

6. Add trout and continue to cook an additional 3 minutes

7. Season with paprika, salt and pepper

8. Serve with poached or fried eggs