Photo: Jennifer Causey; Styling: Claire Spollen
This lemony, lush take on the classic would be equally delightful and bright with smoked salmon.
How to Make It
Step 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.
Step 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.
Step 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.
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