Smoked Trout with Horseradish Apple Cream

Name: Smoked Trout with Horseradish Apple Cream
Yield: Serves 6 to 8
Cuisine: Italy
Ingredients: 2 tablespoons finely puréed fresh horseradish (see note); ¼ cup white vinegar; 1 cup sour cream; Watercress, for garnish; ¼ cup heavy cream; 1 cup sliced fennel or cucumber; 8 little new potatoes, boiled or roasted; Salt and freshly ground pepper; 2 smoked trout, heads and skin removed, fillets carefully boned and broken into pieces; ¾ cup peeled and finely diced apple; ¼ cup very finely minced white onion

Preparation info

Serves
6 to 8

Difficulty
Easy

Appears in

Back to Square One

By Joyce Goldstein

Published 1992

About

Another example of La Cucina Ebraica–Italian Jewish food. This variation on the basic horseradish cream is from Treviso in the Veneto. It is excellent on smoked trout, cooked salmon, or on potato pancakes.

Ingredients

Horseradish Apple Cream

1 cup sour cream
¼ cup heavy cream
¾

Europe
Italy
Pescatarian
Spicy
Mediterranean
Gluten-free

Method

Procedure

To make the horseradish apple cream, use a large whisk to mix together all the ingredients in a bowl with salt and pepper to taste. (You may also add ¼ cup chopped, toasted walnuts to this sauce in place of or in addition to the apple chunks.)

To serve, arrange the smoked trout, sliced cooked potatoes, and sliced fennel or cucumber on each of 6 to 8 salad plates. Dri