Smoked trout with gribiche horseradish sauce
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | Fillets smoked trout | |
| ½ | cup | Olive oil |
| ½ | cup | Vegetable oil |
| 1 | tablespoon | Dijon mustard |
| 2 | tablespoons | Minced shallots |
| 2 | tablespoons | Minced onion |
| 1 | large | Hard boiled egg; chopped |
| 1 | large | Egg yolk |
| Salt and pepper; to taste | ||
| 3 | tablespoons | Red or white wine vinegar |
| 4 | tablespoons | Freshly grated horseradish |
| 1 | tablespoon | Chopped fresh tarragon |
| 2 | tablespoons | Chopped fresh parsley |
| 4 | Lemon wedges for garnish | |
Directions
In a bowl combine the oils. In another bowl combine the mustard, shallots, onions, yolk of egg, chopped egg, salt and pepper to taste and vinegar. Blend briskly with a wire whisk. Slowly dribble the combined oils into the bowl to create an emulsion. Add the horseradish, tarragon, parsley. Blend well with a whisk.
Serve the sauce around the trout, garnish each serving with a lemon wedge.