Recipe from Flavors Under the Big Sky
November 30, 2020
SMASHED POTATOES WITH SMOKED TROUT
Serves 4 to 6
Smashed potatoes can go with everything and eaten at all meals. For breakfast, this dish is delicious with poached eggs or Chive Dutch Baby. and at lunch served as a side to a sandwich. For dinner, serve this with Butter Lettuce Salad for a light meal but this is best as an appetizer for a crowd. Smoked trout is one of my favorite kinds of smoked fish next to salmon. Trout is less fishy in taste and less dense in texture.
- 1 ½ pounds small Yukon potatoes, scrubbed, peel on
- 2 tablespoons extra-virgin olive oil
- 4 cloves garlic, minced
- 4 sprigs fresh dill plus 2 sprigs, about 4-inches long
- Salt, to taste
- Fresh ground black pepper, to taste
- 8 ounces smoked trout, skins discarded, meat flaked into large chunks,
- for the garnish
- 1/3 cup sour cream
- ¼ cup chopped chives
- Dill sprigs
Heat oven to 425°F. Line a baking sheet with parchment paper. Set aside.
Add potatoes to a medium pot. Add water to about 1-inch about the surface of the potatoes. Add salt to taste. Bring to a boil. Lower heat and simmer for 12 to 15 minutes or until potatoes are tender. Drain.
In a large bowl, add warm potatoes and toss with oil and garlic. Spread potatoes over prepared baking sheet. With a fork, smash potatoes to a flat patty, about ½ inch thick. Break leaves off of 4 dill sprigs and sprinkle on top of potatoes. Sprinkle salt to taste and add a generous grind of fresh ground black pepper. Bake until potatoes are browned and crisp, about 35 to 45 minutes. Transfer potatoes to a platter. Scatter smoked trout on top of potatoes. Garnish with sour cream and chives. Coarsely break dill sprigs on top. Serve immediately.