By Brud Holland
If I’m not wrapping bacon around potatoes or making them into hash, I like to turn them into little bite-sized morsels. And this filling with yogurt, a few shallots and some smoked trout makes for a light, tasty treat that pairs perfectly with the yeasty fizz of a tall glass of bubbly.
Makes 24
1 tablespoon kosher salt
12 1-inch diameter red potatoes, cut in half
2 sprigs fresh thyme
1/2 cup yogurt (I like Black Pearl Creamery or Siggi’s)
1 tablespoon leaf parsley, rough chopped
1 shallot, minced
1 clove garlic, minced
1/4 cup Semi-Dry Riesling
1/4 cup smoked trout, broken into small morsels (about 1/2 of a filet)
kosher salt, to taste
freshly ground black pepper, to taste
24 morsels of trout (about 1/2 of a filet), for garnish
Fill a 2-quart saucepan with 11/2 quarts water, salt, potatoes and thyme. Bring to a boil on high heat and cook the potatoes until they are tender, about 15 minutes. Remove and cool. Scoop each potato using a 1/4 teaspoon reserving the potato pulp in a small bowl.
In the bowl with the potato pulp, add the yogurt and parsley and mix with a fork breaking up the potato. Set aside.
In a small skillet on medium heat, cook the shallot, garlic and wine, stirring often, until the mixture is dry but not browned. Add the shallot mixture and the trout to the yogurt and mix gently with a fork to combine. Season with salt and pepper.
Fill each potato with about 1/2 teaspoon of the smoked trout filling. Top each with a morsel of smoked trout. This mixture is equally delicious on hard-boiled eggs.
Brud Holland is a graduate of the New England Culinary Institute and lives in Watkins Glen with his wife Shari and 3 kids. Having been part of the food and wine scene here in the Finger Lakes for 30+ years, he draws on experiences from a wide variety of culinary escapades that include bakery owner, restaurateur, food product developer, teacher and genuine promoter of all things grown and made in the Finger Lakes.
This recipe is from our March/April 2015 issue, out now!
Photo by Aran Holland
