Smoked trout with horseradish cream

Smoked trout with horseradish cream

By
From
Encyclopedia of Food and Cookery
Serves
6-8

Ingredients

Quantity Ingredient
2 smoked trout
slices or wedges lemon or lime
citrus leaves or fresh dill
2 tablespoons horseradish, grated
250g sour cream
freshly ground black pepper
salt
thin brown bread-and-butter sandwiches

Method

  1. With a sharp knife, slit trout skin along back and belly, and cut through skin just behind head and in front of tail on both sides. Carefully peel off skin and place whole trout on a serving platter or board. Garnish with lemon or lime and a spray of citrus leaves or dill.
  2. Mix horseradish and sour cream, and season with salt and pepper. Place in a bowl.
  3. To serve, cut through the flesh along back and down centre, and loosen and lift off blocks of trout. When first side is served, turn over and repeat with other side. Serve with horseradish cream, freshly ground black pepper, and small brown bread-and-butter sandwiches.
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