Lemony Smoked Trout Hash

• 1/4 cup canola oil, divided
• 2 cups diced zucchini
• 1/2 cup finely chopped fennel bulb
• 1 cup thinly vertically sliced red onion, divided
• 1 tablespoon chopped fresh thyme
• 3 tablespoons rinsed capers, divided
• 2 teaspoons grated lemon rind
• 3/8 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 2 tablespoons half-and-half
• 8 ounces smoked trout
• 2 tablespoons chopped fresh chives
• 6 lemon wedges

1. Heat 1 tablespoon oil in a large skillet over medium-high heat. Add zucchini, fennel, and half of onions; cook 3 minutes or until tender. Stir in thyme, 2 tablespoons capers, rind, salt, and pepper.
2. Heat remaining 3 tablespoons oil in a large cast-iron skillet over medium-high heat. Add roasted potatoes; cook 4 minutes or until golden brown. Stir in zucchini mixture and roasted garlic cream. Cook 1 minute.
3. Stir in half-and-half to loosen hash. Divide hash among 6 plates. Top each serving with 1 1/3 ounces trout. Sprinkle evenly with remaining onion, remaining 1 tablespoon capers, and chives. Serve with lemon wedges.

canola oil, zucchini, fennel bulb, red onion, thyme, rinsed capers, lemon rind, kosher salt, freshly ground black pepper, trout, fresh chives, lemon wedges

Taken from www.myrecipes.com/recipe/lemony-smoked-trout-hash (may not work)