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Enjoy your favorite recipe with wines selected by Jacques Franey, Pierre's son. Contact Domaine Franey.

Smoked Trout with Horseradish Sauce

from Cuisine Rapide , page 4

Serve as an appetizer or for a luncheon. If you would like to smoke the trout yourself, watch Pierre use a stovetop smoker in his video Cuisine Rapide: Great American Smoke Out.


2 whole smoked brook trout
⅓ cup heavy cream
1 tablespoon chopped fresh dill
1 tablespoon vodka (plain or lemon-flavored)-optional
2 tablespoons or more freshly grated or prepared horseradish
4 sprigs fresh dill for garnish
Cucumber and Dill Salad


1. Carefully remove the skin from each trout, using a knife. Fillet the trout, removing all the bones. Arrange a trout fillet on each of 4 plates.
2. Whip the cream until stiff. Fold in the chopped dill, vodka (optional) and horseradish. Add salt and pepper to taste. Serve garnished with the dill sprigs and with Cucumber and Dill Salad.


4 servings