Smoked Trout With Gribiche Horseradish Sauce

Recipe Ingredients

4		Smoked trout
1/2 cup	118ml	Olive oil
1/2 cup	118ml	Vegetable oil
1 tablespoon	15ml	Dijon mustard
2 tablespoons	30ml	Minced shallots
2 tablespoons	30ml	Minced onion
1 tablespoon	15ml	Hard boiled egg - chopped (large)
1 tablespoon	15ml	Egg yolk (large)
		Salt and pepper - to taste
3 tablespoons	45ml	Red or white wine vinegar
4 tablespoons	60ml	Freshly grated horseradish
1 tablespoon	15ml	Chopped fresh tarragon
2 tablespoons	30ml	Chopped fresh parsley
4		Lemon wedges for garnish

Recipe Instructions

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.

Source:
Michael Lomonaco

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