How to Make Smoked Trout With Horseradish Sauce

Smoked trout with horseradish sauce has been on the menus of Dutch restaurants and on the kitchen tables of families of all classes since the early 1800s. While smoked eel is often used instead, smoked trout has become the standard. Smoked fish with horseradish sauce makes a wonderful lunch or light dinner, especially when paired with a loaf of fresh-baked French bread and butter and a glass of crisp, dry white wine.

Things You'll Need

• 12 oz. smoked trout, sliced
• 6 oz. lamb's lettuce or other European-style lettuce
• 5 tbsp. watercress
• 2 radishes, sliced
• 2 tbsp. parsley, very finely chopped
• 3 cups cooked prawns
• 10 oz. canned anchovy fillets, drained and chopped
• 1 tbsp. grated horseradish
• 2 tbsp. mayonnaise
• Sea salt
• Cracked black pepper
• 1 lemon, quartered

Instructions

1. Place the smoked trout in a small bowl, and add enough cold water to cover the fish. Soak for 30 minutes at room temperature and drain. Pat dry with a paper towel and set aside.

2. Put the lamb's lettuce on four individual plates. Arrange the watercress around the edges and add the radishes to the center. Put the trout over the top of the radishes and top with chopped parsley. Divide the prawns among the four plates.

3. Top each plate with one-fourth of the anchovy fillets and garnish with lemon wedges.

4. Mix the horseradish and mayonnaise in a small bowl and season with salt and pepper. Drizzle the horseradish sauce over the plates with the tines of a fork. Refrigerate for 10 to 15 minutes and serve cool.

Tips & Warnings

• Do not put the horseradish sauce onto the smoked fish too long before you serve it or the complex flavors will blend, resulting in a bland, soggy dish.

Resources

• Go Dutch
• Bon Appetit