Smoked Trout with Horseradish Cream


  • 2 boneless butterflied smoked trout, about (1 lb)
  • 1/4 cup of capers, drained and rinsed
  • 1 tbs lemon juice
  • kosher salt and fresh cracked black pepper to taste
  • 2 tbs horseradish
  • Watercress sprigs

This is a great dish to serve at a buffet or as an appetizer.

  • Remove and discard skin from trout.
  • Cut fillets in half lengthwise, then cut crosswise into 1/2 inch wide strips.
  • Place  several capers in the center of each strip and spear with a wooden tooth pick and set aside.
  • Whip the cream with lemon juice.
  • Season to taste with salt and pepper.
  • Fold in the horseradish.
  • Transfer to a bowl and place in the center of a serving platter. Surround with watercress.
  • Arrange trout on watercress.

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