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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