Smoked Trout Poutine Recipe

Prep potatoes

Cut peeled russet potatoes into 3/8–1/2-inch thick fries. Rinse under cold water to remove excess starch, then pat dry thoroughly with paper towels.

First fry (blanch)

Heat 1 cup vegetable oil in a heavy skillet or Dutch oven to 325°F (use thermometer). Fry potatoes in batches for 4–5 minutes until soft but not browned. Remove with slotted spoon and drain on paper towels.

Second fry (crisp)

Increase oil temperature to 375°F. Fry blanched potatoes in batches for 2–3 minutes until golden and crisp. Drain on paper towels and immediately season with coarse salt.

If trout is cold-smoked and served thin, flake into bite-sized pieces. If hot-smoked, remove skin and flake into 1-inch pieces. Toss trout gently with 1 tablespoon lemon juice, 1 tablespoon snipped chives, and 1 teaspoon black pepper. Keep chilled until assembly.

Make roux

In a small saucepan over medium heat, melt 1 tablespoon butter. Add 1 tablespoon flour and whisk continuously for 1 minute to cook the raw flour taste.

Add milk and cream

Slowly whisk in 1 cup whole milk and 1 tablespoon heavy cream. Continue whisking and bring mixture to a gentle simmer; cook until slightly thickened, about 3–4 minutes.

Finish fondue

Reduce heat to low. Add 1 cup grated Asiago and 2 tablespoons grated Parmesan in handfuls, whisking until smooth and melted. Whisk in 1 teaspoon Dijon mustard and 1/2 teaspoon black pepper. Taste and add salt as needed. Keep sauce warm over the lowest heat or in a small warmed container; if it gets too thick, whisk in up to 2 tablespoons warm milk to adjust consistency so it pours but still coats fries.

Portion fries into individual shallow bowls or a single platter while still hot so they will soften the curds slightly but remain crisp overall.

Scatter 1 cup cheese curds evenly over the fries so some fall into the crevices.

Ladle 3/4 to 1 cup warm Asiago fondue over the fries and curds, covering enough that the curds start to melt but the fries remain somewhat visible. Adjust amount to preference.

Generously scatter the flaked smoked steelhead trout atop the melted cheese layer.

Finish with 2 tablespoons microgreens or chopped parsley and a light dusting of 1/2 teaspoon freshly ground black pepper. Serve immediately with lemon wedges on the side for optional brightening.