Recipes
Smoked Trout Hash with Cranberries
Bryce Stevenson
Chef
Indigenous Food Lab
Minneapolis
Minn.
Rate this recipe
Yield
4 to 8 servings
Ingredients
225
g
Tepary beans, soaked overnight
30
g
Wild rice
375
g
Hominy or sweet corn
375
g
Fingerling potato, diced (or red or Y ukon gold potato)
150
g
Leeks, white parts only
375
g
Smoked trout (or any smoked fish)
20
g
Sunflower or canola oil
2
g
Sage, rubbed
2
g
Cedar leaves, dried (or lemon thyme or thyme)
30
g
Cranberries, dried
22
g
Maple vinegar or apple cider vinegar
As needed
Salt
4
to 8 each
Duck eggs, sunny-side up (optional)
1
Boil beans in unsalted water until tender. Turn off heat and add salt to water and beans; let marinate for 10 to 15 minutes before straining.
2
Cook wild rice according to package instructions, or if using precooked, strain and rinse.
3
If using fresh sweet corn, boil cobs until corn is tender and slice kernels off. If using canned corn or hominy, drain and rinse.
4
While beans and wild rice boil, preheat oven to 350°F. Dice potatoes into medium, bite-size pieces. Toss in oil and salt and roast in oven for about 15 minutes, or until potatoes are soft and browned.
5
Slice white leeks into thin pieces, 1/4-inch or less. Soak in water to rinse off any dirt, then drain.
6
If smoked fish is whole or in chunks with skin and bone, pick meat and separate.
7
Once everything is ready, heat a large skillet until wisps of smoke appear, then add oil and heat until wisps of smoke return.
8
Add leeks, sage, and cedar and cook quickly until leeks become tender. Add potatoes, corn, beans, wild rice, and cranberries. Stir repeatedly, getting even surface time for all ingredients to brown and crisp. Once all ingredients have a good color, add vinegar to deglaze.
9
Add smoked fish, salt to taste, and make sure everything is evenly mixed. Serve in medium bowls or on dinner plates and top with a sunny-side up egg, if desired.
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