Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      4 oz.         trout fillets -- (4 to 6)
                        dry vermouth -- or white wine
   1      tablespoon    dill -- minced
     1/2  cup           sour cream
   2      small         cucumbers -- sliced
   1                    white horseradish -- drained

Preparation:

Bring enough vermouth or wine to rolling boil. Add trout to the raised rack and continue at a rolling boil allowing trout to steam for 9 to 10 minutes. Remove from rack and cool. Combine sour cream, horseradish and dill weed for dressing. Trout may be served cool or cold with sour cream dressing. Garnish with cucumbers slices, if desired. UW Sea Grant Advisory Services