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Smoked Trout With Horseradish Sauce

Yield: 4 servings


  • 1 cup grated horseradish
  • 1/2 cup whit wine vinegar
  • 3 to 4 tablespoons mayonnaise
  • pinch salt
  • 4 medium-sized or 8 small tomatoes
  • 4 whole lettuce leaves
  • 4 fillets of smoked trout
  • 1 cucumber, cut into sticks
  • 8 to 12 slices bell pepper


Grate the horseradish into a bowl, then add the vinegar. (Don't let the grated horseradish sit before adding vinegar or it will turn brown.) Add the mayonnaise and salt and blend well; taste and adjust seasoning.

Slice the tops off the tomatoes, scoop out the flesh, and fill the shells with the horseradish sauce. Place the lettuce leaves on four individual plates or on one large platter and lay the trout fillets on top; add cucumber sticks and sliced bell peppers to make an attractive arragement. Use different-colored peppers for a brighter plate.

Store any remaining horseradish sauce in the refrigerator or freeze for later use.

Additional Resources

Learn about Horseradish.

Other recipes from Produce Pete.


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