Nutrition per serving may change if servings are adjusted.
3 ounces smoked trout fillet
2 teaspoons canola oil
6 scallions, chopped
4 cups diced cooked potatoes, or frozen hash-brown potatoes
1/2 cup low-fat milk
3 tablespoons chopped fresh dill, divided
Salt & freshly ground pepper, to taste
2 tablespoons reduced-fat sour cream
Remove skin from trout and flake fish, removing any bones. You should have about 2/3 cup.
Heat oil in a large cast-iron skillet over medium-high heat. Add scallions and saute until they start to brown, 2 to 3 minutes. Add potatoes and cook, stirring, until they brown in spots and become crusty, 7 to 8 minutes more.
Stir in milk and cook, scraping up any browned bits, 1 to 2 minutes. Stir in trout and 2 tablespoons dill and cook until heated through. Season with salt and pepper. Serve immediately, topped with sour cream and remaining 1 tablespoon dill.
Ingredient note: Smoked trout can be mail-ordered from Ducktrap River Fish Farm, ducktrap.com. Or use smoked salmon or lox.
434 calories;8 g fat(1 g sat); 7 g fiber; 70 g carbohydrates; 21 g protein; 67 mcg folate; 35 mg cholesterol; 8 g sugars; 0 g added sugars; 906 IU vitamin A; 34 mg vitamin C; 154 mg calcium; 2 mg iron; 69 mg sodium; 1507 mg potassium