Best 6 Smoked Trout Hash With Tomatillo Salsa Recipes

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If you're a seafood lover, smoked trout hash with tomatillo salsa is a delightful dish that combines rich flavors and textures for a satisfying culinary experience. The flaky, smoky trout, paired with tender potatoes, colorful bell peppers, and tangy tomatillo salsa, creates a perfect balance of flavors that will tantalize your taste buds. This versatile dish can be enjoyed as a hearty breakfast, a quick lunch, or a light dinner, and is sure to become a favorite in your recipe repertoire.

Let's cook with our recipes!

SMOKED SALSA



Smoked Salsa image

Tomatoes, onions, and peppers are smoked long and slow in a smoker grill, resulting in a robust, homemade salsa.

Provided by Elliot Porter

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Salsa Recipes     Tomato Salsa Recipes

Time 3h30m

Yield 8

Number Of Ingredients 11

4 tomatoes, diced
2 onions, diced
1 green bell pepper, diced
1 red bell pepper, diced
1 yellow bell pepper, diced
1 orange bell pepper, diced
3 jalapeno peppers, diced
1 lime, juiced
¼ teaspoon garlic powder, or to taste
salt and ground black pepper to taste
1 bunch fresh cilantro, finely chopped

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.

Nutrition Facts : Calories 57.8 calories, Carbohydrate 13 g, Fat 0.4 g, Fiber 3.1 g, Protein 2.2 g, SaturatedFat 0.1 g, Sodium 30.5 mg, Sugar 6.5 g

SMOKED TROUT HASH WITH TOMATILLO SALSA



Smoked Trout Hash With Tomatillo Salsa image

Provided by Julia Moskin

Categories     brunch, side dish

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 16

4 large russet potatoes, peeled
5 large tomatillos, husked and rinsed
1 dried arbol chili, stemmed
1/4 white onion, coarsely chopped
1 clove garlic
20 sprigs cilantro, including stems
1 cup spinach leaves, tightly packed about 2 ounces
1 jalapeño chili, stemmed and halved
2 teaspoons kosher salt
1 cup (3 to 4 ounces) grated Gruyère
1/4 cup minced chives
1 1/2 teaspoons black pepper
3 tablespoons unsalted butter
1 pound smoked trout, torn into bite-size pieces
Poached or sunny-side-up eggs, for serving
Cilantro sprigs, for garnish

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.

Nutrition Facts : @context http, Calories 425, UnsaturatedFat 6 grams, Carbohydrate 49 grams, Fat 15 grams, Fiber 5 grams, Protein 25 grams, SaturatedFat 8 grams, Sodium 957 milligrams, Sugar 4 grams, TransFat 0 grams

SMOKED TROUT HASH WITH CHORON SAUCE



Smoked Trout Hash with Choron Sauce image

Provided by Emeril Lagasse

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 21

1/3 cup white wine vinegar
1 tablespoon minced shallots
1/2 teaspoon black peppercorns
2 tablespoons tarragon leaves, plus 1 tablespoon chopped
1 egg yolk
2 teaspoons warm water
1 cup clarified butter
1/2 teaspoon salt, plus more for seasoning
1/4 teaspoon ground white pepper, plus more for seasoning
Pinch cayenne pepper
1/4 cup tomato concasse
6 cups vegetable oil, for frying
2 medium white potatoes, peeled and small diced
1 tablespoon olive oil
1/2 cup finely chopped onions
8 ounces smoked trout, flaked
1 teaspoon garlic
1 teaspoon distilled white vinegar
4 poached eggs
1 tablespoon chopped chives
1/3 cup tomato puree

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



Smoked Tomato Salsa image

Provided by Food Network

Categories     condiment

Time 2h40m

Yield 1.5 quarts

Number Of Ingredients 8

15 Roma tomatoes, halved
One 7-ounce can chipotles in adobo sauce
1 1/2 tablespoons salt
1 tablespoon ground pepper
20 cloves (1 1/2 cups) roasted garlic
2 bunches fresh cilantro
2 jalapenos, stems removed and cut into fours
Juice of 2 limes

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



Tomatillo Salsa image

Categories     Condiment/Spread     Sauce     No-Cook     Super Bowl     Vegetarian     Quick & Easy     Hot Pepper     Summer     Winter     Poker/Game Night     Vegan     Tomatillo     Party     Gourmet

Yield Makes about 3 cups

Number Of Ingredients 7

1 lb fresh tomatillos, husked, rinsed, and chopped
1 fresh serrano chile, seeded (for less spiciness) and finely chopped
1/2 cup finely chopped white onion
1 garlic clove, minced
1/2 cup finely chopped fresh cilantro
1 1/2 tablespoons fresh lime juice
1 teaspoon salt

Steps:

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

TOMATILLO HASH WITH SAUSAGE



Tomatillo Hash With Sausage image

This recipe sounds so good and easy, I had to save it. From the Chicago Tribune, by Joe Gray. When I do make this i'll try to remember to weigh the sausage to give a more accurate measure.

Provided by duonyte

Categories     One Dish Meal

Time 35m

Yield 3 serving(s)

Number Of Ingredients 9

3 links Italian turkey sausage, without fennel
1 tablespoon olive oil
1 onion, chopped
1 red bell pepper, seeded and chopped
1 poblano chile, seeded and chopped
1/4 teaspoon salt
2 tomatillos, husked and chopped
1/2 cup white wine or 1/2 cup chicken broth
2 cups cooked brown rice

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.

Tips:

  • For the best results, use fresh, wild-caught trout. If you can't find wild-caught trout, you can use farmed trout, but the flavor will be less pronounced.
  • If you don't have a smoker, you can cook the trout in a pan on the stovetop over medium heat. Just be sure to cook it until it is cooked through, but not overcooked.
  • Feel free to experiment with different ingredients in the tomatillo salsa. For example, you could add chopped cilantro, diced avocado, or minced jalapeño peppers.
  • Serve the smoked trout hash with your favorite breakfast sides, such as scrambled eggs, toast, or fruit.

Conclusion:

Smoked trout hash is a delicious and versatile dish that can be enjoyed for breakfast, lunch, or dinner. It's easy to make and can be tailored to your own taste preferences. So next time you're looking for a quick and easy meal, give smoked trout hash a try.

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