Smoked Trout with Horseradish Apple Cream

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.


Horseradish Apple Cream

  • 1 cup sour cream
  • ¼ cup heavy cream
  • ¾ cup peeled and finely diced apple
  • ¼ cup very finely minced white onion
  • 2 tablespoons finely puréed fresh horseradish (see note)
  • ¼ cup white vinegar
  • Salt and freshly ground pepper
  • 2 smoked trout, heads and skin removed, fillets carefully boned and broken into pieces
  • 8 little new potatoes, boiled or roasted
  • 1 cup sliced fennel or cucumber
  • Watercress, for garnish



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. Drizzle the horseradish apple cream over. Garnish with watercress sprigs.