Ingredients:

Potato Bread

• 2 pounds Idaho® Russet Potatoes, 90 ct. 
• 1 cup flour, sifted
• 2 fluid ounces melted butter
• 1 teaspoon kosher salt
• ½ teaspoon black pepper
• 2 Tablespoons canola oil for cooking

Horseradish Crème Fraîche

• 1 cup crème fraîche or sour cream
• 2 tablespoons prepared horseradish
• 2 tablespoons fresh lemon juice
• ½ teaspoon salt
• ½ teaspoon freshly ground black pepper

Smoked Trout

• 6 each Rainbow trout filets
• 1 tablespoon Kosher salt
• 1 tablespoon brown sugar
• 2 cups water

Matchstick Potatoes

• Canola oil for frying
• 4 large Idaho® Russet Potatoes, peeled
• Kosher salt to taste

Directions:

Idaho® Potato Bread

1. Bake potatoes at 400°F for 45-55 minutes until done, depending on size.
2. Peel potatoes and rice using potato ricer (if available) or mash if necessary.
3. Add butter. Season to taste with salt and pepper. Add flour until mixture becomes dough consistency.
4. Turn out onto a lightly floured surface and gently fold over until smooth. Divide into two equal portions and form each into a ball. Roll one ball out to about 1/3″ thick. Cut into quarters with a large knife or cake lifter. Repeat until all dough is used.
5. Heat a non-stick pan, medium to medium-high. When hot, add oil to pan and brown on both sides. Remove from pan until ready for plating.

Horseradish Crème Fraiche

1. In a bowl whisk together all ingredients.

Smoked Trout

1. Bring salt, sugar and water to a boil. Remove from heat and let cool completely.
2. Place the trout fillets skin side up in the brine and brine the fillets for 15 minutes.
3. Preheat smoker to 180°F.
4. Remove the trout from the brine and place the fillets directly on the grates of your smoker.
5. Depending on thickness, smoke trout for 1 1/2 to 2 hours. Smoke until the trout reaches an internal temperature of 145°F.
6. Remove the trout from the smoker and cool.

Matchstick Idaho® Potatoes

1. Pour at least 1-inch of oil into a deep pot and heat it to 350°F.
2. Slice the potatoes into thin matchsticks (1/8-inch thick) with a vegetable slicer or mandoline, placing into a bowl of cold water after cutting.  
3. Drain the potatoes and dry them thoroughly with paper towels.
4. Slowly add the potatoes in batches into the hot oil and cook for 3 to 5 minutes or until golden brown. Remove from the pot with a wire basket skimmer or slotted spoon and drain on paper towels. Place on a baking sheet, season to taste with salt.

Assembly

1. Remove skin from trout and cut into 2-3 oz portions.
2. Alternating, place potato bread and trout on plate, top with cream fraiche dollops, trout roe.
3. Finish with Matchstick Idaho® Potatoes.