Ingredients Jump to Instructions ↓

  1. 3 ounces smoked trout fillet

  2. 2 teaspoons canola oil

  3. 6 scallions, chopped

  4. 4 cups diced cooked potatoes, or frozen hash-brown potatoes

  5. 1/2 cup low-fat milk

  6. 3 tablespoons chopped fresh dill, divided

  7. Salt & freshly ground pepper, to taste

  8. 2 tablespoons reduced-fat sour cream

Instructions Jump to Ingredients ↑

  1. Remove skin from trout and flake fish, removing any bones. You should have about 2/3 cup.

  2. Heat oil in a large cast-iron skillet over medium-high heat. Add scallions and sauté until they start to brown, 2 to 3 minutes. Add potatoes and cook, stirring, until they brown in spots and become crusty, 7 to 8 minutes more.

  3. Stir in milk and cook, scraping up any browned bits, 1 to 2 minutes. Stir in trout and 2 tablespoons dill and cook until heated through. Season with salt and pepper. Serve immediately, topped with sour cream and remaining 1 tablespoon dill.


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