- Sunchokes
- Bunch of Kale
- Shallot
- Butter
- Flour
- Fontina cheese
- Egg noodles
- Garlic
- Smoked paprika
- Onion powder
- Cayenne pepper
- Milk
Smoked trout is great for this, but any smoked fish would be fine. This recipe makes enough for 2-3 people.
Ingredients List
| Smoked Trout Fillets | 2 |
| Spinach | 1/2 bunch |
| Red Onion | 1 |
| Potatoes (small) fingerling or similar | 6-8 |
| Whole grain mustard | 2 Tbsp |
| Sherry Vinegar or Red Wine Vinegar | splash |
| Asparagus | 6-8 stalks |
Instructions
1
Gather ingredients and wash the produce. Take the trout out of the fridge so that it can reach room temperature.
2
Peel onion and cut into wedges, put aside.
3
Snap or cut off the woody ends of the asparagus and then cut into 1" pieces.
4
Cut potatoes in half lengthwise. If you're using larger potatoes, cut into 1/2" cubes.
5
Heat a small pot of salted water to boil. Place potatoes in the water for 8-10 minutes or until easily pierced with a fork.
6
While the potato cooks, heat a medium sized skillet on medium-high with oil. Once heated place the asparagus and onion in the pan. Sauté until slightly softened 6-8 minutes. Add salt and pepper
7
When the potato is done cooking, strain and set aside.
8
Place trout fillets on a plate, flake apart using two forks so that you have bite sized pieces.
9
Place potatoes and asparagus mixture in a large bowl with the spinach - toss to coat all ingredients. Top with the flaked trout.
