See the Recipe. Christopher Hirsheimer

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

Yield: serves 2


  • 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
  • 2 tbsp. heavy cream
  • 14 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.