What’s the best made-up meal of the day, linner, dunch, late-night, or brunch? If you’re like us it’s team brunch 110% of the way. Sleep in an extra hour and wake up to this easy and straightforward recipe using sweet root vegetables and aromatics you probably already have in your pantry. The trick is finding the right type of lox to put on top!
This beautiful plate is actually something that anyone can put together. It’s almost as easy as chopping it up and putting it all in a bowl before roasting. Through a sharp knife, delicious aromatics, and some Hudson Valley Cold Smoked Steelhead Trout, you’ll have a winner on your hands!
Potatoes were first cultivated around 200 BC by the Incas in Peru. The Inca people had used potatoes for a whole variety of uses beyond cooking, including healing broken bones and measuring time! There are nearly 4,000 varieties of potatoes that can be found in the Andes.
In the 16th century, the Spanish brought potatoes to Europe and many were reluctant to adopt the potato. However, due to the potatoes' incredible ability to adapt to new environments, generate plentiful crops, long-lasting shelf life, and nutritional value– it was soon widely accepted and consumed.
In America, potatoes were introduced in 1691 and were thought to have first been planted in New Hampshire in 1719. 80 years later, the first French fries were served in the White House for President Thomas Jefferson.
For the foundation of the hash, we employed a large dice of red onion for pungency, Yukon gold potatoes for their full-body, and sweet potatoes for, well, sweetness. There’s a little more wiggle room in these next few options, being rutabagas or carrots for earthy sweetness, and turnips or parsnips for more root deliciousness. These other vegetables will be cut into small dice because they cook slowly compared to the potatoes and onion. Nothing is worse than an overcooked potato or undercooked rutabaga in your hash!
Together these vegetables are delicious but need something more to bring their flavors together. Using extra virgin olive oil adds a layer of richness and helps facilitate browning in the hot oven. Aromatic ingredients like freshly chopped garlic and herbs like thyme and rosemary bring more dimension to these sweet root vegetables. It will make a world of difference when cooking and eating the final product.
The Hudson Valley Fisheries was kind enough to donate some of their cold-smoked steelhead trout for the recipe. Not just a pack but an entire side of their steelhead trout ‘lox’ that we used our beautiful 10” Sujihiki Slicer to cut to shape for the final dish.
Steelhead Trout are anadromous rainbow trout that are native to the West Coast United States. These fish have a rich, bright orange color from natural carotene and antioxidants in their diet. They are technically a cousin of salmon but boast a super clean and mild flavor.
They go through the process of cold smoking the Steelhead Trout so that it retains its bright color and moisture while capturing a delicious smoky flavor. Amazing on bagels, breakfast sandwiches, and much more!
To finish the dish, we made a simple dill sour cream mixture for a contrast in color and texture between the salty fish and roasty potatoes. A splash of fresh lemon juice brightens up the sour cream and makes it a little easier to spread onto the plate, or if your fancy like us, put in a squeeze bottle for garnishing! Some extra chopped dill helps brighten the dish and round out the color for a beautiful plate.
It’s important to have some simple brunch recipes in your back pocket for those lazy mornings. Try this with a variety of root vegetables and feel good about starting the day with a bunch of vegetables!
Roasted Root Vegetable Hash with Smoked Steelhead Trout
This wonderful brunch recipe is amazing any time of the year. Sweet and savory root vegetables make a delicious backdrop for bright dill sour cream, smoky Steelhead Trout Lox, and more fresh dill. Sometimes simplicity is the key ingredient!
Recipe by Sam Burgess
Forge To Table Knives
Prep Time: 20 minutes
Cooking Time: 40 minutes
Servings: 8
Ingredients:
1 large red onion, diced
1 pound Yukon Gold potatoes, diced
1 pound sweet potato, diced
1 pound rutabagas or carrots, small diced
1 pound turnips or parsnips, small diced
1 tablespoon garlic, minced (~3 cloves)
1 tablespoon fresh thyme, chopped
2 teaspoons fresh rosemary, chopped
¼ cup extra virgin olive oil
Kosher salt and freshly ground black pepper, to taste
4-8 ounces Hudson Valley Cold Smoked Steelhead Trout, sliced
1 cup sour cream
1 tablespoon lemon juice, freshly squeezed
2 tablespoons fresh dill, finely minced, plus more for garnish
Directions:
PREP VEGETABLES. Preheat the oven to 400F degrees. Use your Forge To Table 7” Nakiri or another favorite knife to prepare your vegetables.
MIX VEGETABLES. In a large bowl, combine diced red onion, diced Yukon Gold potatoes, diced sweet potatoes, small diced rutabagas or carrots, small diced turnips or parsnips, minced garlic, chopped thyme, chopped rosemary, extra virgin olive oil, and toss well to combine. Season heavily with salt and pepper, to taste.
ROAST VEGETABLES. Spread the seasoned vegetables onto a rimmed baking sheet. Roast at 400F degrees, stirring the vegetables every 10 minutes, until lightly browned and tender, about 30 to 40 minutes total.
DILL SOUR CREAM. Meanwhile, in a medium bowl, combine sour cream, lemon juice, and 2 tablespoons of finely minced fresh dill. Stir to combine and set aside.
SLICE FISH. If using a whole fillet of Hudson Valley Cold Smoked Steelhead Trout, use your Forge To Table 10” Sujihiki Slicer to slice into thin pieces and set aside.
SERVE. Once the vegetables are done roasting, let cool 5 minutes before dishing onto a plate. Garnish with sliced Cold Smoked Steelhead Trout, a few dollops of the dill sour cream, and some more fresh dill. Enjoy!
Chef’s Notes
If Hudson Valley Cold Smoked Steelhead Trout is unavailable, salmon lox works as a substitute.
Check out our recipe for our Homemade Gravlax Salmon recipe if you’re really looking to up your brunch game!
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