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Lemony Smoked Trout Hash

Photo: Jennifer Causey; Styling: Claire Spollen

Hands-on time 1 hr, 30 mins
Total time 1 hr, 45 mins
Yield

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

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

Ingredients

Nutrition 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

How to Make It

  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.

    Preparing Fennel
  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.