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Smoked trout with horseradish cream and potatoes

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Ingredients for 1 servings:

  • 1 trout fillet(s), smoked
  • 2 waxy potatoes
  • 1 cup crème fraîche
  • 1 tbsp horseradish
  • 1 tsp dill (to taste)
  • Salt
  • butter

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 45 minutes

A simple, quick recipe that also tastes good with other smoked fish.

Cook the potatoes in salted water. Meanwhile, mix the crème fraîche with the horseradish and season with salt. Add the dill. Gently warm the trout fillets, e.g., on a plate over the potatoes or in a preheated oven (preheat to max. 50°C, then turn off). Place the peeled potatoes on the plate, break them up with a fork, season with salt, and drizzle with a little butter. Place the trout and the horseradish cream next to them. Serve with a leaf salad dressed with a simple vinaigrette of neutral oil and lemon juice, or vinegar, mustard, and honey.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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