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    Smoked Trout with a Horseradish Crust 2

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    Smoked Trout with a Horseradish Crust 2

    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.
    5. 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.
    6. 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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