Corner Oak Manor Bed & Breakfast Asheville, North Carolina 1920 English Tudor located near the Historic Biltmore House & Gardens | Contact the Innkeepers | Introduction | Guest Rooms/Rates | Cottage | Area Website Links | Our Favorite Recipes | Special Packages | How to Find Us |

3 medium red potatoes
6 large eggs
1/8 teaspoon salt
1/4 teaspoon pepper
1/4 cup milk
1 tablespoon prepared horseradish
1 tablespoon fresh dill -- chopped
1 large onion -- chopped
2 teaspoons extra virgin olive oil
3/4 cup smoked trout -- flaked

1. Place red potatoes in small pot with cold water to cover. Bring a boil and then simmer until just tender; cool. Slice the cooled potatoes in half lengthwise and then into 1/4" thick slices..
2. Whisk together the eggs, milk, salt & pepper, horseradish, and dill.
3. Saute the onions in the olive oil until tender. Add the potatoes and season with salt and pepper. Pour eggs over the potato-onion mixture, top with the trout. Place in a 350 degree oven for 20 minutes or until eggs are set. If desired you can broil for a minute or two to slightly brown the top.
4. Cut in wedges and serve hot or room temperature. Serves 4 to 6.

NOTES : If fresh dill is unavailable substitute 1 teaspoon of dried dill.

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