Trout Hash with Kefir Crema & Salmon Roe

Directions

Make the Hashbrowns:

1. 
   1.

   Peel and grate 2 large russet potatoes. Use a nut milk bag or cheesecloth to squeeze out all excess moisture (this step is crucial for crispness).

2. 
   2.

   In a bowl, combine: Grated potatoes, ¼ cup gluten-free flour, 1 tbsp avocado oil & Salt and pepper, to taste. Mix until the mixture holds together like a patty.

3. 
   3.

   In a cast iron skillet over medium-high heat, add a generous splash of avocado oil. Form one large hashbrown pancake and press into the skillet. When the bottom of the hash is golden brown (about 7 minutes), flip carefully and cook the second side.

Sear the Trout:

1. 
   4.

   In a separate hot skillet, melt 1 tbsp of ghee. Place the trout filets skin-side down — listen for the sizzle. Sear for 5 minutes, do not flip. After searing, flip the trout filets flesh-side down and transfer the skillet to the preheated oven. Bake for 8 minutes, or until flesh flakes easily and skin is still crisp.

Make the Kefir Crema:

1. 
   5.

   In a bowl, combine: ½ cup plain kefir (or Greek yogurt / crème fraîche), 2 garlic cloves, microplaned, 1 tbsp lemon zest, 1 tbsp chives, snipped with scissors. Mix until smooth and flavorful.

Plate It:

1. 
   6.

   Create a bed of hashbrowns on each plate. Place the crisped trout skin-side up over the hash. Top with a spoonful of kefir crema, then gently press a divot into the center. Add a heaping scoop of salmon roe into the crema. Garnish with extra chives or fresh dill.