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Smoked Trout and Corn Hash

We are, once again, substituting smoked trout for smoked haddock (sadly unavailable in the US) in this recipe, and, once again, we are delighted with the results! GoodFood also suggests that hot-smoked salmon may be used to good effect in this recipe, and if you have leftover cooked potatoes on hand the prep for this dish is even more streamlined — but it’s a pretty easy go anyway, a perfect brunch or light supper meal-in-a-pan!

Smoked Trout and Corn Hash

2 large red potatoes, cut into bite-size chunks
8 oz. smoked trout, skinned and flaked
1 tbs. olive oil
1 onion, chopped
1 or 2 ears of corn
1 tbs. wholegrain mustard
1 tsp. ground cumin
zest 1 lemon, then cut into wedges
small bunch flat-leaf parsley, roughly chopped
2 eggs
splash of white wine vinegar
chutney, to serve (optional)

Put the potatoes in a large pan of salted cold water. Bring to the boil, then simmer for 10 minutes until just tender. Drain and set aside.

Heat the oil in a non-stick frying pan and cook the onion for 5 minutes. Cut the kernels from the corn cobs using a sharp knife, then add to the onion and cook for 2 minutes more. Add the potatoes to the pan, turn up the heat and cook for 5 minutes until turning golden here and there. Scrape the bottom of the pan if the potatoes start to stick – any crispy bits are lovely. Add the mustard, cumin, and lemon zest, stir for about 1 minute more, then season with salt and freshly ground black pepper and add lemon juice from half the wedges. Flake in the trout, fold in the parsley, then cover and keep warm.

Poach the eggs in water simmering with the splash of vinegar and a pinch of salt. When just cooked with a runny yolk, serve on top of the hash, in bowls, with the rest of the lemon wedges to squeeze over and the chutney on the side.

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