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Good Medicine Lodge
537 Wisconsin Avenue
0 hrs 30 mins
0 hrs 15 mins
1/2 pound smoked trout
1/4 cup diced apple
1/8 cup minced sweet onion
1/2 cup diced sauted sweet potato
1/8 cup diced roasted red pepper
1 1/2 teaspoons grated fresh horseradish root
1/2 cup mayonnaise
1 medium egg
1 1/2 teaspoons Worcestershire sauce
1/2 teaspoon Tabasco sauce
1/2 teaspoon ground mace
1/2 lemon, juiced
Panko crumbs, about 1 cups
1/4 cup unsalted butter
Recipe of Dill Shallot Sauce
Recipe of Savory Corn Pancakes
One poached egg per serving
Savory Corn Pancake:
1/2 cup + 2 tablespoons stone ground yellow cornmeal
1/3 cup all-purpose flour
1/2 teaspoon + 1/8 teaspoons baking powder
1/2 teaspoon salt
1/2 cup + 2.5 oz. milk
1/8 cup melted unsalted butter
1 tablespoons maple syrup
1 large egg
1/3 cup fresh or frozen corn kernels
Dill Shallot Sauce:
1/2 cup sour cream
1/8 cup minced fresh dill
1/8 cup minced shallots
1/8 teaspoon dry vermouth
1 egg per serving
1 teaspoon vinegar
In a mixing bowl, combine the mayonnaise, egg, horseradish, Worcestershire, Tabasco, lemon juice and mace.
Fry the sweet potatoes in canola oil.
Saute the onion and red pepper.
Add these three to the dressing along with the diced apple and flaked trout meat.
Add enough Panko to bind.
Divide into 12-20 portions.
Melt butter in a skillet and add a little oil. Brown the trout cakes.
Finish in the oven at 350 degrees before serving.
To assemble, place a small dollop of sauce on the plate where each pancake will sit and place pancake on the sauce.
Add trout cake.
With the back of a spoon, make an indention in each trout cake to hold the poached egg steady.
Put one poached egg on top of each trout cake. Add a dollop of sauce to the side.
Savory Corn Pancake: Whisk together the first four ingredients.
In a separate bowl, whisk the next four ingredients.
Pour the wet ingredients over the dry and gently whisk together.
Stir in the corn.
Spoon batter onto hot griddle.
Cook until the top of each pancake is speckled with bubbles.
Turn and cook until the underside is lightly browned.
Dill Shallot Sauce: Mix together and refrigerate for 30 minutes to blend flavors.
Poached Egg: Add vinegar to a saucepan filled halfway with water.
Bring to a boil and reduce heat to simmer with bubbles just breaking the surface. Dunk the egg in its shell in the water for up to 10 seconds. This helps the egg white cling to the yolk.
Crack the egg into a small dish.
Swirl the water with a spoon and gently slide the egg into the whirlpool. Cover and cook for 3-4 minutes.
About this recipe: