Are you ready for the weekend!? Just when I thought stuff was going to be nice and calmed down, stuff feels so busy again. I have Pete’s Holiday Office Party tonight (they like to buck the trend and throw it in January), Pete’s birthday/the girls opening night for their Broadway Bound Annie Production and the all important Seahawks playoff game on Sunday. Bring on the caffeine.

Warm Fingerling Potatoes with Lardons, Greens and Smoked Trout.

 

Ok- onto the food. Over the Holidays in the midst of my massive binge eating, Pete and I went to a favorite neighborhood restaurant like 10 times (I’m not even exaggerating- I have a real thing for their prosciutto wrapped chicken). They change all of their starter dishes seasonally and there was one on the menu that seriously rocked my world. And it was something like what I have for you here.   Warm Fingerling Potatoes with Lardons, Greens and Smoked Trout.

There were warm roasted fingerlings and a hot bacon dressing which then lightly wilts the really hearty escarole- I also like to add the spicy bite of mustard greens (if you can find them). You could just stop right there- I would still shovel all of the greens potatoes and bacon into my mouth just like that- but what I started to get really crazy over was the smoky trout. (you could also use smoked salmon and that would be awesome too). There is something about the smokiness of the fish that completely amps up the dimensions of flavor in this dish.

I hope you will find a time to enjoy this soon- it is seriously so good.

Warm Fingerling Potatoes with Lardons, Greens and Smoked Trout.
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 2
 
Ingredients
  • 1 pound fingerling potatoes, halved
  • 3 tablespoons olive oil
  • kosher salt
  • 3 slices bacon cut into ¼” lardons
  • 1 shallot minced
  • ¼ cup red wine vinegar
  • 2 tablespoons olive oil
  • 4 cups greens (mustard greens and escarole)
  • 4-5 ounces smoked trout
Instructions
  1. Preheat the oven to 400 degrees. Toss the fingerling potatoes with the olive oil and spread them out on a sheet pan. Sprinkle them with kosher salt and roast the potatoes at 400 for 20 minutes until tender and golden brown on the cut side.
  2. While the potatoes are roasting heat a medium sized heavy pan over medium heat. Add the lardons and cook until the fat has rendered. Remove the bacon and transfer to a paper towel, leaving the fat in the pan.
  3. Arrange the greens in a large bowl.
  4. Remove the potatoes from the oven and add them to the bowl.
  5. Turn the heat on the pan back up to medium and when the fat is hot add the shallot and let sauté for a minute, then add the vinegar and the olive oil. Remove the pan from the heat and whisk the dressing in the pan until well combined. Pour the dressing over the top of the salad immediately and toss well to combine and coat the potatoes.
  6. Top the salad with chunks of smoked trout and serve immediately.

 

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Categorized: Dinner, Fish, Paleo, Recipe Index
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Are you ready for the weekend!? Just when I thought stuff was going to be nice and calmed down, stuff feels so busy again. I have Pete’s Holiday Office Party tonight (they like to buck the trend and throw it in January), Pete’s birthday/the girls opening night for their Broadway Bound Annie Production and the all important Seahawks playoff game on Sunday. Bring on the caffeine.

Warm Fingerling Potatoes with Lardons, Greens and Smoked Trout.

 

Ok- onto the food. Over the Holidays in the midst of my massive binge eating, Pete and I went to a favorite neighborhood restaurant like 10 times (I’m not even exaggerating- I have a real thing for their prosciutto wrapped chicken). They change all of their starter dishes seasonally and there was one on the menu that seriously rocked my world. And it was something like what I have for you here.   Warm Fingerling Potatoes with Lardons, Greens and Smoked Trout.

There were warm roasted fingerlings and a hot bacon dressing which then lightly wilts the really hearty escarole- I also like to add the spicy bite of mustard greens (if you can find them). You could just stop right there- I would still shovel all of the greens potatoes and bacon into my mouth just like that- but what I started to get really crazy over was the smoky trout. (you could also use smoked salmon and that would be awesome too). There is something about the smokiness of the fish that completely amps up the dimensions of flavor in this dish.

I hope you will find a time to enjoy this soon- it is seriously so good.

Warm Fingerling Potatoes with Lardons, Greens and Smoked Trout.
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 2
 
Ingredients
  • 1 pound fingerling potatoes, halved
  • 3 tablespoons olive oil
  • kosher salt
  • 3 slices bacon cut into ¼” lardons
  • 1 shallot minced
  • ¼ cup red wine vinegar
  • 2 tablespoons olive oil
  • 4 cups greens (mustard greens and escarole)
  • 4-5 ounces smoked trout
Instructions
  1. Preheat the oven to 400 degrees. Toss the fingerling potatoes with the olive oil and spread them out on a sheet pan. Sprinkle them with kosher salt and roast the potatoes at 400 for 20 minutes until tender and golden brown on the cut side.
  2. While the potatoes are roasting heat a medium sized heavy pan over medium heat. Add the lardons and cook until the fat has rendered. Remove the bacon and transfer to a paper towel, leaving the fat in the pan.
  3. Arrange the greens in a large bowl.
  4. Remove the potatoes from the oven and add them to the bowl.
  5. Turn the heat on the pan back up to medium and when the fat is hot add the shallot and let sauté for a minute, then add the vinegar and the olive oil. Remove the pan from the heat and whisk the dressing in the pan until well combined. Pour the dressing over the top of the salad immediately and toss well to combine and coat the potatoes.
  6. Top the salad with chunks of smoked trout and serve immediately.

 

Recipe by Heather Christo (http://heatherchristo.com)