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    Smoked Trout with a Horseradish Crust

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    Smoked Trout with a Horseradish Crust

    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.

    • Preparation time: 20 minutes
    • Cooking time: 5 minutes to 6 minutes
    • Total time: 25 minutes to 26 minutes 30 minutes

    Serves: 4


    • 2 x 120g packs Waitrose Smoked Trout Fillets
    • 1 bunch watercress
    • Juice of 1 lemon
    • 2 large Waitrose Free Range Eggs, hard boiled, shelled and coarsely grated
    • The dressing:
    • 4 large or 8 small Waitrose Vine Ripened Tomatoes, quartered
    • 25g demerara sugar
    • 1 tbsp red wine vinegar
    • 1 tbsp Italian extra virgin olive oil
    • 1 tsp tomato purée
    • 1 tsp wholegrain mustard
    • 1 tsp Dijon mustard
    • Salt
    • Freshly ground black pepper
    • The horseradish crust:
    • ½ pack fresh flat-leaf parsley
    • ¼ baguette, cut into small cubes
    • 4 tsp Waitrose Hot Creamed Horseradish


    1. To make the horseradish crust, place the parsley, bread and horseradish in a food processor and blend until it forms fine breadcrumbs and is light green in colour.
    2. Cut the trout fillets in half lengthways. Place on a baking tray, then press a quarter of the breadcrumb mixture onto each piece, covering the entire surface. Chill until required.
    3. Meanwhile, make the dressing. Place all the ingredients in a food processor and blend until smooth. Strain through a sieve to remove the tomato seeds and season to taste.
    4. Place the watercress in a bowl with the lemon juice and half the tomato dressing. Add the grated egg and mix together. Just before serving, preheat the grill to high and grill the trout for 5-6 minutes, or until the topping is golden brown and crunchy.
    5. Arrange a small pile of the watercress salad in the centre of each plate and drizzle some of the remaining dressing around the outside. Place a trout fillet on top and serve immediately.

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