In addition to the venison and cheese, I also brought home about three pounds of house-smoked trout from the Telluride event. Of all the left over ingredients, the fish had me the most worried — smoking would have preserved it for the first go-round, but after it had been opened and dressed with onions and oil, how long would fish last in a Tupperware container? Fortunately, I found a recipe for smoked trout hash that would be easy to execute, using things I already had in my pantry: eggs, cream, scallions, onions, and potatoes. I whipped up a big batch for a potluck dinner that I am heading to in a few hours, leaving a bit for brunch. Served with raw mache lettuce (Toni’s favorite, I have now discovered, since he devoured it raw during post-event clean-up), it was the perfect Sunday morning meal.

Smoked Trout Hash

• 5 russet potatoes, peeled and diced
• 1 onion, finely chopped
• Salt and freshly ground black pepper
• 3 lbs. smoked trout, skinned and shredded
• 2 egg, lightly beaten
• 4 tbsp. heavy cream
• 1⁄4 cup chopped scallions
• 1 tbsp. butter

1. Sauté potatoes and onions in a frying pan for a few minutes until slightly browned, then cover with salted water, allowing to simmer over medium heat for about ten minutes. Cook until potatoes are just tender when pierced with a knife, then drain.

2. Gently mix cooked potatoes and onions, smoked trout, egg, heavy cream, and scallions in a large mixing bowl. Add salt and pepper to taste.

3. Melt butter in a large frying pan over medium heat. Add potato-trout mixture and fry, turning occasionally, until the hash begins to get a golden brown color and crisp texture. You may need to increase heat to get a good sear.

4. Season to taste with salt and pepper and serve with a side of undressed mache lettuce.

Recipe adapted from SAVEUR.