Bring potatoes and onion to a simmer in salted water in a saucepan over medium heat. Cook until potatoes are just tender when pierced with a knife, then drain. Gently mix cooked potatoes and onions, smoked trout, egg, heavy cream, and chives in a large mixing bowl. Melt butter in a large frying pan over medium heat. Add potatoe-trout mixture and fry, turning occasionally, until potatoes are golden brown and crisp. Season to taste with salt and pepper and serve.
Source: Recipe courtesy of the Ducktrap River Fish Farm.
