Smoked Fish Tartare with Horseradish Sauce
Fresh smoked trout prepared in this manner is a wonderful variation of tartare. Dill, lemon juice, and sour cream hold the mixture together. The sauce, made with sour cream, lemon juice, and horseradish, sparks the dish.
Ingredients
- Lake Trout Fillets - 4, 6 ounces each, smoked, skins removed
- Salt and freshly ground pepper to taste
- Juice of 1 lemon
- Sour Cream - 2/3 cup
- Fresh Dill - 3 tablespoons, chopped
- Horseradish sauce
- Sour Cream - 1/2 cup
- Salt and freshly ground pepper to taste
- Juice of 1 lemon
- Freshly grated horseradish to taste
- Garnish
- Fresh dill sprigs - 1 large
- Mixed baby greens - 1 cup
Instructions
To prepare the trout tartare: Mince lake trout fillets. Season with salt and pepper. In a medium mixing bowl, place minced fillets and stir in lemon juice and sour cream. Add fresh dill and stir until nicely combined.
To prepare the horseradish sauce: In a medium mixing bowl, whisk together the sour cream, salt, pepper and lemon juice. Add the freshly grated horseradish and whisk again to combine.
To serve: Using two large spoons, form tartare into nicely rounded quenelles and place on serving plates. Garnish with horseradish sauce on the side. Complete with baby greens and pieces of fresh dill.
