German cuisine · Fish & Seafood

Smoked Trout with Horseradish

Smoked trout, filleted and served with freshly grated horseradish cream, lemon and buttered bread.

Ingredients · for 4 servings

• 2 smoked trout
• 80g fresh horseradish
• 200g cream
• 1 lemon
• 1 tsp sugar
• 1 bunch dill
• 4 slices farmhouse bread
• 50g butter
• Salt, pepper

Instructions

1. Slit the smoked trout lengthwise along the back, peel off the skin and carefully lift the fillets away from the centre bone.
2. Peel the horseradish and grate it finely straight into a bowl only just before serving, so the sharpness doesn't fade.
3. Whip the cream until stiff and fold in the horseradish, the juice of half a lemon, the sugar, salt and pepper.
4. Chill the horseradish cream for 10 min. so the sharpness settles and the cream stays firm.
5. Spread the farmhouse bread with butter and finely chop the dill.
6. Lay the trout fillets on the buttered bread, top with horseradish cream and dill, and serve with the remaining lemon wedges.