Some of our family traditions aren’t from our own families.
Some come from friends, like this wonderful combination of scalloped potatoes with smoked trout.
Long ago in New Jersey, a dear friend’s grandmother would make a lovely dish every Christmas Eve.
Tender potatoes rich with milk, combined with salted cod was a dish I just adored. And for years, this amazing Oma made it for me, as a gift. But share the recipe?
It never happened.
I’ve made variations for myself throughout the years, realizing the reason that she never shared the recipe was because it is just one of those throw together, super simple casseroles that anyone should be able to make without one.
Since she was Portugese, the fish was Bacalao-Salted Cod. The milk allowed this dried and rehydrated fish to have a mellow tenderness.
Especially because it is so simple to make, just four ingredients. Potatoes, fish, olive oil and milk.
I chose to use smoked trout to update this dish. In my neck of the woods in the far left corner of Washington, bacalao is just incredibly hard to find.
- 2 tablespoons olive oil
- 2 pounds Organic Yukon gold potatoes-diced into ½ inch cubes
- 1 pound smoked trout- cut into cubes or flaked
- 1 quart 2% milk
- Put oil into a frying pan that can go into the oven.
- Heat the oil till a potato cubed dropped into it sizzles immediately.
- Add all the potato cubes.
- Cook the potato till translucent
- Add the trout and milk.
- Cook on the stovetop till the milk reduces by half.
- Put the pan under the broiler to brown.