Saveur

Photo: Christopher Hirsheimer

SERVES 2

The backwoods of Maine are famous for their natural beauty and bountiful seafood—we've put the latter to good use here.

2 russet potatoes, peeled and diced
1 red onion, finely chopped
Salt and freshly ground black pepper
6 oz. Ducktrap smoked trout, skinned and shredded
1 egg, lightly beaten
2 tbsp. heavy cream
1⁄4 cup chopped fresh chives
2 tbsp. butter

1. Bring potatoes and onions to a simmer in salted water in a saucepan over medium heat. Cook until potatoes are just tender when pierced with a knife, then drain.

2. Gently mix cooked potatoes and onions, smoked trout, egg, heavy cream, and chives in a large mixing bowl.

3. Melt butter in a large frying pan over medium heat. Add potato-trout mixture and fry, turning occasionally, until potatoes are golden brown and crisp. Season to taste with salt and pepper and serve.

This article was first published in Saveur in Issue #6