Smoked Trout With Gribiche Horseradish Sauce

Course : Fish
Serves: 4
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4 fillets smoked trout
1/2 cup olive oil
1/2 cup vegetable oil
1 tablespoon Dijon mustard
2 tablespoons minced shallots
2 tablespoons minced onion
1 large hard boiled egg -- chopped
1 large egg yolk
1 teaspoon salt and pepper -- to taste
3 tablespoons red or white wine vinegar
4 tablespoons freshly grated horseradish
1 tablespoon chopped fresh tarragon
2 tablespoons chopped fresh parsley
4 slices lemon wedges for garnish

Preparation / Directions:

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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