Smoked Hudson Valley Trout

Smoked Hudson Valley Trout
Servings: 8 Prep 20 mins Cook 8 mins

Ingredients

  • 2 large knobs celeriac, peeled (1 to 1-1/2 pounds total)
  • 1/2 cup mayonnaise
  • 1 hard-cooked egg, peeled, chopped
  • 2 tablespoons chopped parsley
  • 1 teaspoon drained capers, chopped
  • 1/2 teaspoon anchovy paste
  • 1/2 teaspoon Dijon mustard
  • 1/2 teaspoon sliced fresh tarragon, OR: 1/4 teaspoon dried
  • 1 container (16 ounces) sour cream
  • 2 tablespoons bottled horseradish, drained
  • 2 teaspoons fresh lemon juice
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 8 smoked trout (1-1/2 pounds)

Make It

1. Cook celeriac in saucepan of boiling water until cooked through, about 8 minutes. Drain. Cut into thin strips, 2 x 1/4 inches.

2. Mix the mayonnaise, egg, parsley, capers, anchovy paste, mustard and tarragon in bowl; add celeriac.

3. Mix sour cream, horseradish, lemon juice, salt and pepper in small bowl.

4. Place 1 fillet on each of 8 chilled plates. Garnish with celeriac salad and horseradish cream. Makes 8 servings.