Grilled Lake Trout Latkes 

Ingredients: 

8 oz. lake trout filet 

½ oz. fresh dill 

1 whole lemon 

2 oz. herbed cream cheese, Boursin 

1 oz. capers 

½ onion sliced thin 

8 oz. shredded potato hashbrowns 

1 whole egg 

1 Tbs. flour 

Salt and Pepper to taste 

1 Tbs. Olive Oil 

2 oz. Clarified Butter 

 

Instructions: 

  1. Start by rubbing olive oil on trout filet and season with salt and pepper. Top filet with 1 Tbs. fresh chopped dill and thin slices of lemon to cover fish. 

  1. Place fish on grill over hot coals, skin side down. Cover with a preheated cast iron pan and cook until done. 155 degrees internal temperature. 

  1. While fish is cooking, place another cast iron on grill to preheat.  

  1. Prepare latkes by placing shredded potatoes and thin sliced onions (reserve a small portion for garnish) in mixing bowl. Whisk 1 egg and add to potatoes, with flour, salt and pepper. Mix well and set aside. 

  1. Add clarified butter to preheated pan and place approx. 2 oz. potato mixture in pan to form 4 round latkes. Brown on both sides. 

  1. Remove latkes from pan when crispy and golden brown, place on plate. Top with a dollop of herbed cream cheese.  

  1. Flake the grilled lake trout over the cream cheese and garnish each latke with fresh chopped dill, shaved onion and capers. 

  1. Recipe serves 4 – 6 latkes. It is intended to be prepared over the campfire but can easily be converted to home kitchen using your oven and stove.