Hot-smoked splake with green onion and potato pancake

The delicate, bright orange fillets of splake lend themselves well to a quick, gentle smoke. I recommend using apple or maple wood chips for this recipe. Ingredients (Serves 2) 2 fillets of splake (about 5 oz), boneless 2 tbsp plain Greek yogurt 1 green onion, julienned for garnish 2 Yukon gold potatoes 3 green onions, chopped 1 whole egg 2 tbsp olive oil Salt and pepper Spice rub 1 tsp garlic powder 1 tsp onion powder 1 tsp paprika 1 tsp cayenne powder (optional, for heat) 1 tsp ground black pepper 1 tsp salt Directions 1. Add wood chips and preheat smoker to 240˚F. Season splake fillets with spice rub and place in smoker. Smoke for 1 1⁄2 hours. 2. Grate potatoes using shredding side of cheese grater. Drain excess liquid from shredded potatoes by squeezing over a sink or bowl. 3. Add whole egg, chopped green onion and season with salt and pepper. Mix well and form into two patties about ¼-inch thick. 4. Heat oil on high in non-stick pan or cast iron skillet. Sear potato pancakes for 4-5 minutes on each side until crispy and golden but not burnt. 5. Remove splake from smoker. Place potato pancake in middle of plate. Place smoked splake on top, then add a dollop of Greek yogurt and some julienned green onion. Originally published in the Ontario OUT of DOORS Wild Food digital exclusive For more cooking, click here Click here for more outdoors news Watch on-demand videos anytime on OFAH Stream