Save to your scrapbook
Smoked Trout with a Horseradish Crust
This will be saved to your scrapbook
You can also add it to one of your existing cookbooks
A piquant horseradish crust brings out the flavour of the smoked trout and the peppery watercress makes a perfect accompaniment. The horseradish crust can be made and placed on top of the fish a few hours in advance to save time at the last minute.
Typical values per serving:
3.7% fat per serving
This recipe was first published in Tue Jan 01 00:00:00 GMT 2002.