Smoked Trout Hash With Tomatillo Salsa Recipes

SMOKED SALSA

Steps:

• Preheat a smoker grill to 250 degrees F (120 degrees C). Add wood chips according to manufacturer's directions.
• Combine tomatoes, onions, bell peppers, and jalapeno peppers in an aluminum grill pan. Place on the grate of the preheated smoker grill; smoke for 3 hours.
• Remove vegetables from the smoker and place in a blender. Blend to desired consistency. Mix in lime juice, garlic powder, salt, and pepper. Add fresh cilantro for decoration.

SMOKED TROUT HASH WITH TOMATILLO SALSA

Steps:

• At least 4 hours or up to a day before serving, put potatoes into boiling water to cover and boil until just tender, about 20 minutes. Drain and let cool completely, at least 3 hours or overnight.
• To make salsa: Mix tomatillos, arbol chili, onion, garlic, cilantro, spinach, jalapeño and half the salt in a blender until smooth. Taste and add more salt if desired. Transfer to a serving bowl.
• Heat oven to 200 degrees. Grate cooled potatoes on the large holes of a box grater. Combine in a large bowl with cheese, chives, pepper and remaining salt, tossing together gently with hands.
• Heat a large nonstick skillet over medium heat. Melt 2 tablespoons butter in skillet, add potato mixture and distribute evenly in pan, pressing down lightly. Cook, undisturbed, 4 to 5 minutes, until brown on the bottom. With a large spatula, gently turn mixture over (don't worry if it breaks) and redistribute in pan. Cook 4 minutes, until well crisped. (Do this in 2 batches if pan is not large enough.) Transfer to a serving bowl and keep warm. (To make individual potato cakes, use a 7-inch skillet and cook 4 cakes, one at a time.)
• In the same skillet, melt 1 tablespoon butter over medium-low heat, add trout pieces and cook, stirring, to heat through. Scatter over potato mixture, garnish with cilantro and serve with eggs on top and salsa on side.

SMOKED TROUT HASH WITH CHORON SAUCE

Steps:

• In a small saucepan over medium-high heat, combine the white wine vinegar, shallots, peppercorns and 2 tablespoons of tarragon leaves. Bring the saucepan to a boil and cook until reduced by two-thirds, about 3 minutes. Remove from the heat and strain through a fine mesh sieve into a heatproof bowl. Add the egg yolk and water and whisk to combine. Set over a pan of simmering water and continue to whisk until the egg starts to thicken, about 2 to 3 minutes. Remove the bowl from the heat, and slowly drizzle a little of the clarified butter into the oil, whisking constantly to incorporate. Return the bowl to the heat, whisk again, and when the egg starts to thicken again, continue to add more of the butter to the egg. Remove from the heat periodically to cool the bowl, and return it once cooled slightly. Continue in this on-the-heat, off-the-heat fashion until all of the clarified butter is incorporated. Remove the bowl from the saucepan, and season with the salt, white pepper, and cayenne pepper. Whisk to incorporate, and fold the tomato puree, the tomato concasse, and the 1 tablespoon chopped tarragon into the sauce. Keep warm until ready to serve.
• Add 6 cups of vegetable oil to a large saucepan and heat to 350 degrees F. Fry the potatoes until golden brown, 3 to 4 minutes. Transfer with a slotted spoon to a paper-lined plate or small baking sheet and set aside to drain. Season with salt and pepper.
• In a large saute pan heat the olive oil. When hot, add the onions and cook until soft, about 3 minutes. Stir in the trout and the garlic and cook, stirring gently, for 1 minute. Add the potatoes and cook, stirring occasionally, for 2 to 3 minutes. Set aside and keep warm.
• Bring a pot of salted water to a boil and add the teaspoon of distilled vinegar. Carefully lay the poached eggs in the water and cook for about 30 seconds, just to rewarm the eggs. Remove the eggs from the water with a slotted spoon and transfer to a paper-lined plate. Season with salt and pepper, to taste.
• To serve, spoon the hash in the center of 4 plates. Lay a poached egg on top of each plate of hash. Drizzle the sauce over each plate. Garnish with chives.

SMOKED TOMATO SALSA

Steps:

• For the smoked tomatoes: Preheat a smoker for cooking at 225 degrees F. Place tomatoes in a pan in the smoker and let smoke, 2 hours.
• For the salsa: Add the smoked tomatoes, chipotles, salt, pepper, roasted garlic, cilantro, jalapenos, lime juice and 1 cup water to a food processor. Pulse until ingredients are combined and salsa is chunky.

TOMATILLO SALSA

Steps:

• Stir together all ingredients and let stand, covered, about 1 hour.

TOMATILLO HASH WITH SAUSAGE

Steps:

• Remove the sausage from its casings and form into 1-inch balls.
• Heat a large, heavy skillet over medium high heat, add the olive oil and sausage balls and cook until browned on all sides, about 8 minutes. Remove from skillet.
• Add onion, peppers and salt to the skillet (add a little more oil, if needed), and cook until they begin to soften, about 5 minutes.
• Stir in the tomatillos and cook 2 minutes longer, until just softened.
• Add wine or broth and return the sausage balls to the skillet. Simmer until heated through, about 2 minutes.
• Serve over the brown rice, chopped cilantro would be a nice touch.