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Smoked Trout With Gribiche Horseradish Sauce

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    Source: www.cookingindex.comReport recipe

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    Ingredients Jump to Instructions ↓

    1. 4 Smoked trout

    2. 1/2 cup 118ml Olive oil

    3. 1/2 cup 118ml Vegetable oil

    4. 1 tablespoon 15ml Dijon mustard

    5. 2 tablespoons 30ml Minced shallots

    6. 2 tablespoons 30ml Minced onion

    7. 1 tablespoon 15ml Hard boiled egg - chopped (large)

    8. 1 tablespoon 15ml Egg yolk (large) Salt and pepper - to taste

    9. 3 tablespoons 45ml Red or white wine vinegar

    10. 4 tablespoons 60ml Freshly grated horseradish

    11. 1 tablespoon 15ml Chopped fresh tarragon

    12. 2 tablespoons 30ml Chopped fresh parsley

    13. 4 Lemon wedges for garnish

    Instructions Jump to Ingredients ↑

    1. Recipe Instructions 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.

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