Trout with Horseradish Sauce

Title: Trout with Horseradish Sauce

Categories: Seafood, Appetizers
Yield: 2 servings

2 4-6 oz. trout fillets
Dry vermouth; or white wine
1 Tbsp Dill; minced
1/2 cup Sour cream
2 small Cucumbers; sliced
1 White horseradish; drained

Bring enough vermouth or wine to rolling boil. Add trout to the raised
rack and continue at a rolling boil allowing trout to steam for 9 to 10
minutes. Remove from rack and cool.
Combine sour cream, horseradish and dill weed for dressing. Trout may be
served cool or cold with sour cream dressing. Garnish with cucumbers
slices, if desired.
Serves 2.
UW Sea Grant Advisory Services
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