- por Miriam Thom
Smoked Trout & Crispy Potato Breakfast Skillet
- por Miriam Thom
From the Seatopia kitchen In-house
Recipe by Miriam Thom
Culinary Education at Seatopia — she develops the recipes that ship with the boxes and teaches the member cooking classes
Serves 2 · about 40 minutes · one cast-iron skillet
A savory breakfast skillet built for a slow weekend morning: golden, crisp Yukon Gold potatoes, big flakes of our smoked rainbow trout, soft-baked eggs with jammy yolks, fresh herbs and creamy goat cheese. Miriam finishes it with small spoonfuls of salmon roe for a little burst of salinity.
It all happens in one cast-iron skillet. Parboil the potatoes, crisp them in butter, fold in the trout, crack the eggs into wells and let the oven do the rest. Serve it straight from the pan.
At a glance
About 40 minutes
Fifteen minutes of prep and about 25 of cooking: parboil, crisp, then a short bake for the eggs.
Serves 2
Four eggs, one package of Smoked Trout (one 5.5 oz fillet) and one tin of Salmon Roe Caviar.
One skillet
A 10-inch cast-iron skillet goes from the stove to the oven to the table.
Pull it at the wobble
Take the skillet out when the whites are set and the yolks still wobble. The hot cast iron keeps cooking the eggs.
How it comes together
Five steps, one pan.
Heat the oven to 375°F before you start. The potatoes do most of the work on the stove, and the eggs finish in the oven.
Parboil & steam-dry The potatoes
Step 1Diced Yukon Golds into salted cold water, simmered 6–8 minutes until just fork-tender, then drained and left to steam-dry.
Crisp in butter Medium-high
Step 2Butter and olive oil in the skillet, potatoes in an even layer, 8–10 minutes, turning only occasionally until golden on every side.
Aromatics Medium
Step 3Shallot and garlic for two minutes, then the garlic chives and green onion and a generous pinch of salt.
Trout & eggs Off the heat
Step 4Fold in the trout in big flakes, saving a few for the top, then make four wells and crack an egg into each.
Bake & finish 375°F
Step 5Seven to ten minutes, then goat cheese, dill, Fresno pepper, the reserved trout and small spoonfuls of salmon roe.
Check the eggs at 7 minutes. Baking time depends on how hot the skillet is and how big the eggs are.
Smoked Trout & Crispy Potato Breakfast Skillet
Miriam Thom
2
15 minutes
25 minutes
Golden Yukon potatoes, smoked rainbow trout, jammy baked eggs, fresh herbs and goat cheese, finished with salmon roe. One cast-iron skillet, serves 2.
Ingredients
- 1 tin Seatopia Salmon Roe Caviar (30 g), thawed
- 1 package Seatopia Smoked Trout Filet (one 5.5 oz fillet), thawed and broken into large flakes
- 2 medium Yukon Gold potatoes, diced into ½-inch cubes
- 1 tbsp unsalted butter
- 1 tsp extra-virgin olive oil
- 4 large eggs
- 1 small shallot, finely diced
- 2 garlic cloves, minced
- ½ Fresno pepper, thinly sliced
- 2 tbsp garlic chives, finely chopped
- 1 green onion, thinly sliced
- 2 tbsp fresh dill, roughly chopped
- 2 oz soft goat cheese, crumbled
- Flaky sea salt, to taste
- Freshly cracked black pepper, to taste
Directions
- Preheat the oven. Preheat your oven to 375°F.
- Parboil the potatoes. Place the diced potatoes in a saucepan of generously salted cold water. Bring to a boil, then reduce to a simmer and cook for 6–8 minutes, until just fork-tender but not falling apart. Drain thoroughly and let them steam-dry for a few minutes. Removing excess moisture helps the potatoes develop a golden crust.
- Crisp the potatoes. Heat a 10-inch cast-iron skillet over medium-high heat. Add the butter and olive oil. Once the butter is melted and bubbling, add the potatoes in an even layer. Cook for 8–10 minutes, turning occasionally, until golden brown and crisp on all sides.
- Add the aromatics. Reduce the heat to medium. Add the shallot and garlic and cook for 2 minutes, until fragrant. Add the garlic chives and green onion. Season generously with salt.
- Add the trout and eggs. Remove the skillet from the heat. Gently fold the smoked trout into the potatoes, reserving a few flakes for finishing. Make four small wells in the hash and crack an egg into each one.
- Bake until just set. Transfer the skillet to the oven and bake for 7–10 minutes, until the egg whites are opaque and just set but the yolks are still soft and jammy. Check at 7 minutes, as cooking times vary with the temperature of the skillet and the size of the eggs.
- Finish and serve. Remove the skillet from the oven and scatter the goat cheese over the warm potatoes. Add the remaining dill, the sliced Fresno pepper and the reserved trout. Finish with small spoonfuls of salmon roe just before serving. Serve immediately, straight from the skillet.
Everything on this plate
Our Smoked Trout Filets and a tin of Salmon Roe Caviar are the two things from the freezer. Steelhead Cold-Smoked Lox is the swap if you want silky ribbons instead of flakes. The rest is two Yukon Gold potatoes, butter, olive oil, four eggs, a shallot, garlic, a Fresno pepper, garlic chives, a green onion, dill and soft goat cheese.
$28.25
/serving
Incredibly smooth and smoky, sure to be a hit on blini or at the barbecue
$15.00
/serving
Plump, briny pearls bursting with oceanic flavor. Adorn sushi and sashimi with these gourmet gems
$14.92
/serving
Rich, clean, velvety smoked flavor with subtle sweetness
The crispy potatoes
Dry potatoes, a hot pan, and patience.
The potatoes are the base of the skillet, and a golden crust is what you are after. Three things get you there.
1
Start in cold, salted water
Half-inch cubes into generously salted cold water, brought to a boil and simmered 6–8 minutes, until just fork-tender but not falling apart.
2
Let them steam-dry
Drain thoroughly and leave them for a few minutes. Removing the excess moisture is what lets them brown instead of steam.
3
Resist stirring
Into bubbling butter and olive oil in an even layer, turned only occasionally over 8–10 minutes so every side has time to build a crust.
Swaps that work
Miriam’s skillet is a starting point. Swap in whatever you have.
| As written | Easy swap | What changes | |
|---|---|---|---|
| The fish | Smoked Trout Filets | Steelhead Cold-Smoked Lox | Silkier and milder; tear it over the top after baking instead of folding it in |
| The cheese | Soft goat cheese | Feta | Saltier and firmer; go easy on the salt |
| The potatoes | Yukon Gold | Red potatoes | Waxier and a little less crisp; leave the skins on |
| The chives | Garlic chives | Regular chives and a little more garlic | Milder; the extra garlic makes up the difference |
| The chile | Fresno pepper | Red jalapeño | Similar heat and color |
| The finish | Salmon Roe Caviar | Extra dill and a squeeze of lemon | Brighter, without the pop of salinity |
Keep the trout in large flakes
Our Smoked Trout is hot-smoked and ready to eat, so it only needs to warm through. Thaw it in the fridge overnight, lift the fillet away from the skin, and break it by hand into big pieces. Take the skillet off the heat before you fold it in, and go gently so it stays in flakes. Save a few to scatter on top at the end: they keep their delicate texture and smoky flavor.
Hot-smoked rainbow trout, tested and published
Each package holds one 5.5 oz skin-on, hot-smoked rainbow trout fillet — ready to eat, rich and smoky.
Our Smoked Trout Filets tested at 134 mg EPA and 630 mg DHA per fillet. Values vary by sample and season.
Every supplier is third-party tested for nutrition, mercury and microplastics, then randomly audited to ensure consistent compliance with the Seatopia Standard. Farms named, panels published.
Smoked trout breakfast skillet, answered
Do I need to cook the trout?
No. Our Smoked Trout is hot-smoked and ready to eat. It warms through in the oven with the eggs, and the flakes you save for the top go on cold.
How do I know when the eggs are done?
When the whites are opaque and just set and the yolks still have a gentle wobble. Check at 7 minutes and take the skillet out as soon as they get there, because the hot cast iron keeps cooking them. Eating raw or undercooked meat, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness, especially with certain medical conditions. If you prefer firm yolks, give it a few more minutes.
How do I thaw the salmon roe?
The tins arrive frozen. Defrost the tin under cool running water before opening, then keep it in the fridge until you need it. Serve it with a non-metallic spoon, add it at the very end so it keeps its pop, and eat an opened tin within 5 days.
What if I don’t have a cast-iron skillet?
Any 10-inch ovenproof skillet works. Cast iron holds the most heat, so in a lighter pan the eggs may need a minute or two longer.
Can I prep anything ahead?
Dice the potatoes and chop the shallot, garlic and herbs ahead, and thaw the trout and the roe in the fridge the day before. The skillet itself is best cooked and served straight away.
How do I make it for four?
Double everything and use two skillets, or a 12-inch skillet with eight eggs. Keep the potatoes in an even layer so they still crisp.
More seafood to cook this week
Recipes from our kitchen and from the people who cook with us.
