Smoked Hudson Valley Trout

Makes 8
Prep 20 m
Cook 8 m



  1. 1 of 4 Cook celeriac in saucepan of boiling water until cooked through, about 8 minutes. Drain. Cut into thin strips, 2 x 1/4 inches.
  2. 2 of 4 Mix the mayonnaise, egg, parsley, capers, anchovy paste, mustard and tarragon in bowl; add celeriac.
  3. 3 of 4 Mix sour cream, horseradish, lemon juice, salt and pepper in small bowl.
  4. 4 of 4 Place 1 fillet on each of 8 chilled plates. Garnish with celeriac salad and horseradish cream. Makes 8 servings.
Nutrition Information for Smoked Hudson Valley Trout
Servings Per Recipe: 8
Per Serving: