Lemony Smoked Trout Hash

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Lemony Smoked Trout Hash Recipe

Photo: Jennifer Causey; Styling: Claire Spollen

This lemony, lush take on the classic would be equally delightful and bright with smoked salmon.

Serves 6 (serving size: about 3/4 cup hash and 1 1/3 ounces smoked trout)


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1/4 cup canola oil, divided
2 cups diced zucchini
1/2 cup finely chopped fennel bulb
1 cup thinly vertically sliced red onion, divided
1 tablespoon chopped fresh thyme
3 tablespoons rinsed capers, divided
2 teaspoons grated lemon rind
3/8 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 tablespoons half-and-half
8 ounces smoked trout
2 tablespoons chopped fresh chives
6 lemon wedges


Hands-on: 1 Hour, 30 Minutes
Total: 1 Hour, 45 Minutes

1. Heat 1 tablespoon oil in a large skillet over medium-high heat. Add zucchini, fennel, and half of onions; cook 3 minutes or until tender. Stir in thyme, 2 tablespoons capers, rind, salt, and pepper.

2. Heat remaining 3 tablespoons oil in a large cast-iron skillet over medium-high heat. Add roasted potatoes; cook 4 minutes or until golden brown. Stir in zucchini mixture and roasted garlic cream. Cook 1 minute.

3. Stir in half-and-half to loosen hash. Divide hash among 6 plates. Top each serving with 1 1/3 ounces trout. Sprinkle evenly with remaining onion, remaining 1 tablespoon capers, and chives. Serve with lemon wedges.

Created date

August 2015

Nutritional Information

Calories 335
Fat 19.3 g
Satfat 4.4 g
Monofat 8.6 g
Polyfat 3.5 g
Protein 13 g
Carbohydrate 28 g
Fiber 4 g
Cholesterol 23 mg
Iron 1 mg
Sodium 665 mg
Calcium 72 mg