Smoked Trout & Fresh Horseradish Sauce


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Smoked Trout & Fresh Horseradish Sauce

Trout in Brine Recipe

By Sportman's Table Chef Published: July 26, 2013

  • Yield: 10 Servings
  • Prep: 2 hrs 20 mins
  • Cook: 2 hrs 0 min
  • Ready In: 8 hrs 40 mins

A delicious appetizer sure to please your guests. This recipe is also good with venison and wild boar.



  1. Mix cure with water thoroughly to make a brine. Place fish in brine and make sure it is covered. Allow fish to sit in brine for 2 hours turning gently several times to make sure brine is evenly absorbed. Let trout air dry. Smoke at approximately 120-140 degrees for roughly two hours, or until fish has golden brown with a slightly dry appearance. A cooler smokehouse may require additional smoking time. Refrigerate smoked fish and serve cold. Horseradish Sauce: Grate fresh horseradish root or use any pure horseradish, Kelchners is a good brand. If using fresh root, peel it first, cut it into small chunks and whizz in the food processor until it is finely shredded. Whip the cream until it stands in peaks. In a bowl, mix the horseradish, mustard, vinegar, lemon juice, sugar, salt and pepper. Fold in the cream. Taste and adjust seasonings, add more horseradish according to taste. Serve with smoked trout.


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