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Smoked Trout With Gribiche Horseradish Sauce


Course : Fish
Serves: 4
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Ingredients:


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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