Growing up I remember the many trips up north to grandma’s house in the Northeastern portion of MN so rightly named, “Edge of the Wilderness” Big Fork, MN to be exact and within the Chippewa National Forest. I remember the long drives and in particular the part where each and every one of us would get sick due to the “windy road”. No, not wind with air, but twisty with curves. Although we did open the windows to see if that helped. Oh man there was nothing any of us could do, but hold on tight and listen to our parents tell us to “stare out the window and breathe”. Never helped, it was inevitable one, if not all of us were green in the face. In the end, it was definitely worth it. A favorite memory of mine, unlike the aforementioned, was reaching the dirt road that lead directly to grandma’s house, several miles long, beautiful scenery. Describing or photos would not do it justice. It was breathtaking. Another not so favorite memory of mine was when my step-dad thought it would be a good idea to teach me to drive (when I was 6 or 7) in this big ‘ol rickety truck down the dirt road and he told me to “grab the wheel” and I did and then we hit a tree. Not my favorite memory. Going up to grandma’s we did a lot of crazy things as kids. ATV’s, guns, mouse traps and small animals included, even large ones’ like beavers and bears had a run in with us a few times. Oh no, we did not hurt them. I don’t think. I may have blocked it from my memory.
The smell of grandma’s house always hit me just as we could see the dome house approaching. It was the smell of a wood burning stove, the woods, the cedar sauna and smoked fish. It must have been the combination, but to this day when I smell smoked fish my mind immediately snaps a photo of Grandma Mary’s dome house. Smoked fish is a favorite of my family and when we can get it we devour it. Right out of the newspaper is ideal, but sometimes we cheat and it just might come on foam wrapped in plastic. Hey! I am just sayin’. As I have grown older and traveled much around the state of MN exploring I have come to love the smoked fish from Russ Kendall’s Smoke House along the scenic byway headed through Duluth towards Two Harbors. They have never failed me and I have always recommended them to anyone up in that area. Their smoked salmon is to salivate for and their smoked trout is divine with crackers and bit of, that’s right, Tabasco or just simply plain right out of that day’s local newspaper.
I hadn’t been able to get smoked fish lately that I am head over heels for, until we had a tasting at work and someone made a smoked trout dish that almost made me cry. I will ask her permission to post the recipe and get back to you, but until then I have not been able to stop making dishes with it. Guess what? It comes in a tin can. I know! I couldn’t believe it. It is the smoked trout in oil found at Trader Joe’s about $3 a can and most certainly worth every penny.
I submitted a recipe in Food52 recipe contest for favorite breakfast meals and posted this (Trout Hash) as it is one of my new favorites that I wish I could eat everyday. Follow this link and “like” the recipe if you made it and enjoyed it. I welcome comments too!
Enjoy.
Smoked Trout Hash
Yield: 4 Servings
Ingredients
• 2-3 sweet potato, peeled, diced cut into 1/2″ cubes
• 1 tablespoon olive oil
• 1 tablespoon large shallot, peeled and diced
• 2 cloves garlic, diced
• 1 can trout in oil (Trader Joe’s, smoked trout in oil)
• 2 teaspoons Kosher salt
• 1 teaspoon fresh ground black pepper
• 2 tablespoons capers
• 2 green onion, diced, green only
Method
1. In a sauté pan over medium heat add 1/2 T of oil and the sweet potato, sauté until sweet potato is tender 6-8 minutes
2. Add shallot and garlic and continue to sauté for another 3 minutes
3. Add trout and oil from trout into the sauté pan and stir
4. Let sit for about 4 minutes until it begins to brown and becomes crisp and then flip
5. Let this side sit for an additional 4 minutes until brown and crisp, then add salt, fresh ground pepper and capers and stir
6. Let both sides crisp up once more only about 2 minutes per side and then add in green onion and serve
7. Add additional salt to taste, serve with toast
“Whatever it is you are searching for, I hope you can eat it”
Señorita Tijerina
@senoritatijerin
www.senoritatijerina.com