I washed the trout (caught by myself, last late summer), salted, turned in flour and fried brown on both sides in oil and
Made a dressing of your choice ... for the cold sauce I mixed the cream with the yoghurt .. then the horseradish and cream cheese were added .. I finely chopped the capers from the jar, as well as the dill.
Capers and dill were added to the sauce .. I spiced it with sugar, salt, pepper and a little tabasco and a splash of lemon juice was added to the sauce. The sauce stays cold .. when the trout was done roasted, I left it put the 3 tablespoons of butter in a small pan and turn it nice and brown ... with a little dill ......
I served the trout with jacket potatoes ... over the hot fish I gave the brown butter ... over the jacket potatoes the cold sauce ... with a bowl of cucumber salad ... it tasted wonderful to me ... fish was due again ... .and this is the combination that i like best for trout.