SERVES 2

The backwoods of Maine are famous for their natural beauty and bountiful seafood—we've put the latter to good use here.

2 russet potatoes, peeled and diced
1 red onion, finely chopped
Salt and freshly ground black pepper
6 oz. Ducktrap smoked trout, skinned and shredded
1 egg, lightly beaten
2 tbsp. heavy cream
1⁄4 cup chopped fresh chives
2 tbsp. butter

1. Bring potatoes and onions to a simmer in salted water in a saucepan over medium heat. 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 chives in a large mixing bowl.

3. Melt butter in a large frying pan over medium heat. Add potato-trout mixture and fry, turning occasionally, until potatoes are golden brown and crisp. Season to taste with salt and pepper and serve.