A gift of home-smoked fresh-caught trout from our friend Eric inspired this recipe. I adapted it from the recipe for "Cold Trout In Sekt Sauce" in the New German Cookbook. The German word "sekt" is translated "champagne", which should also accompany this heavenly appetizer!
Suggested Wine: French Champagne, German Sekt, or other sparkling beverage
Serves: 4
Prep.Time: 20 minutes
3 tablespoons Sour Cream
2 tablespoons Mayonnaise
1 tablespoon Milk
1 tablespoon Ketchup
1 teaspoon Prepared Horseradish
1 teaspoon dill weed
1 teaspoon Lemon Juice
3 tablespoons Dry Champagne or White Wine
1/4 teaspoon Salt
dash White Pepper
4 Smoked Trout Fillets -- chilled
4 slices Firm White Bread -- toasted
4 tablespoons Capers -- drained
Combine first 10 ingredients in the order given, one ingredient at a time, whisking after each one. Continue whisking until mixture is smooth and shiny. Cover tightly and refrigerate 3-4 hours.
Cut toasted bread slices into quarters and divide evenly on individual serving plates. Top with chilled trout fillets. Spoon sauce over trout; sprinkle with capers; serve immediately with chilled champagne.

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Copyright 2001 Carol Stevens, Shaboom's Kitchen, All Rights Reserved