Chef Cody Vasek from the Trapp Family Lodge has a treat that really fits the season! Applewood smoked salmon belly and apple potato hash with pickled apple creme fraiche.
Applewood smoked salmon belly, apple-potato hash, pickled apple crème fraiche
In a cast iron skillet with oil to coat pan, box grate the potato and apples, diced the onion and add salt and pepper. Spread evenly in pan on medium heat, about five minutes until golden brown.
Pickled apple crème fraiche
Bring vinegar and sugar to boil, add diced apple, when cool, strain apple, fold in crème fraiche.
You can use smoked trout or salmon for this dish. Place the golden crispy apple hash on plate, place the smoked salmon belly on hash, add a dollop of crème fraiche, chopped chives and garnish with apple batons (cut like matchsticks), sea salt
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