Smoked Trout with Horseradish Cream and Potatoes
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 30 mins |
| Total Time | 45 mins |
| Course | Sauce |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 1 trout fillet (s), smoked
- 2 potato (s), waxy
- 1 cup crème fraîche
- 1 tablespoon horseradish
- 1 teaspoon dill, (to taste)
- salt
- butter
Print Recipe
Pin Recipe Instructions
- Cook the potatoes as jacket potatoes in salted water.
- Meanwhile, mix the crème fraîche with the horseradish and season with salt. Add the dill.
- Warm the trout fillets slightly, e.g. on a plate over the potatoes or in the heated oven, preheat to max. 50 degrees and then switch off.
- Place the peeled potatoes on the plate, cut with a fork, season with salt and pour a little butter on top. Place the trout and horseradish cream next to it.
- A leaf salad with a simple vinaigrette made from neutral oil and lemon juice or vinegar, mustard and honey goes well with this.
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