As things sometime turn out, the Accidental Locavore had just finished reading a recipe for smoked trout with potatoes from April Bloomfield’s A Girl and Her Pig when my husband started talking about how much he liked smoked trout, a factoid I filed away for future reference.
A week later I was at the last indoor version of the Rhinebeck Farmer’s Market, where one of the vendors had some lovely looking smoked trout. I got one and proceeded to give April’s recipe a shot. The original recipe was for 4 people, this was adapted to feed 2. If you want to make your own crème frâiche click for the recipe.
- 2 tablespoons lemon juice
- 1/4 cup olive oil (use a good quality oil)
- 1/2 teaspoon Maldon sea salt (you could substitute kosher or other sea salt, but Maldon has a lovely flat flake, so you might want to check it out)
- 3-4 Yukon Gold potatoes (washed and cut into 1)
- 1/8 cup olive oil (use a good quality oil)
- 1 tablespoon balsamic vinegar
- 3 unpeeled garlic cloves
- 3 sprigs thyme (I used 4 sage leaves)
- 1 medium smoked trout
- 2 tablespoons crème frâiche
- 2 tablespoons chives (finely chopped)
To serve: arrange the potatoes on a plate. Scatter the smoked trout on the potatoes. Add a dollop of crème frâiche to each plate and garnish with the chives. Serve and enjoy!
My verdict: Delicious! This is a great way to roast potatoes. You could use any herbs, rosemary especially would be nice if you were just doing the potatoes. After this, I may start smoking my own trout and since I seem to have saved at least three recipes from the book, I may have to own it…
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