Smoked trout with horseradish cream and cucumber salad

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  • Trout Chilled
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  1. Home > Restaurants > Recipes > Smoked Trout With Horseradish Cream and Cucumber Salad

  3. Smoked Trout With Horseradish Cream and Cucumber Salad
  4. Provided by: Chef Rick Moonen
  5. Served at: Oceana
  6. Type of Dish: Main Courses
  7. Servings: 6
  8. Cuisine: BBQ/ Grilling
  9. Reader Rating: Write a Review
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  12. SEE ALSO
  13. A World in Flames
  14. Ingredients
  15. Marinade
  16. 2 tablespoons lemon juice
  17. 5 cloves garlic, thinly sliced
  18. 4 medium shallots, thinly sliced
  19. 1/4 cup kosher salt
  20. 1/4 cup granulated sugar
  21. 1/2 cup fresh dill, roughly chopped
  22. 6 12-ounce rainbow trout, boned (left whole, skin on)

  23. Horseradish Cream
  24. 1 cup crème fraîche
  25. 1/4 cup fresh grated horseradish (or drained from the bottle)
  26. 1 teaspoon Dijon mustard
  27. 2 tablespoons fresh dill, roughly chopped
  28. 1 teaspoon lemon juice
  29. Salt and freshly ground white pepper

  30. Cucumber Salad
  31. 2 tablespoons rice-wine vinegar
  32. 2 tablespoons fresh lime juice
  33. 2 tablespoons Asian fish sauce
  34. 1 tablespoon vegetable oil
  35. 1 teaspoon granulated sugar
  36. 1/2 small red onion, sliced thin
  37. 1 clove garlic, minced
  38. 1 cucumber, peeled, seeded, and cut into very fine strips on a mandoline
  39. 2 medium carrots, peeled and cut into thin strips on a mandoline
  40. 1 head radicchio, finely shredded
  41. 1 tablespoon chopped mint

  42. Instructions
  43. Soak 1 cup of fruitwood smoking chips in water for an hour and drain.
  44. Marinade
  45. Mix the marinade ingredients together with 2 cups water, making sure the salt and sugar are completely dissolved.

  46. Place the trout in a glass casserole dish with a lid, open, flesh-side-up, and pour the marinade over the interior. Close the fish and roll gently from side to side to ensure even coating. Cover and refrigerate for 12 hours.

  47. Horseradish Cream
  48. Whip the crème fraîche until thick. Fold in the remaining ingredients.

  49. To Grill-Smoke Trout
  50. Start a fire in a Weber grill using hardwood charcoal. When the embers are evenly glowing and the fire is hot, carefully rake them to one side. On the other side, place a pan filled with water. Sprinkle presoaked hardwood chunks on the embers to start the smoking.

  51. Place the trout skin-side-out on the cooler half of the grill, over the water. Cover the grill, leaving the top and the bottom vents open. Grill-smoke the trout for 10 to 15 minutes, depending on size. Don't remove the lid during the first 10 minutes.

  52. Peek at the trout's inside flesh to test -- it's ready when the meat is white. If it's still translucent, cover and cook for another 3 to 5 minutes. Remove from the grill.

  53. Place the trout on a cutting board and peel the skin off while it's still warm. Place the fish on a plate, and serve with a dollop of horseradish cream and cucumber salad.

  54. Cucumber Salad
  55. Whisk together the vinegar, lime juice, fish sauce, oil, and sugar until the sugar dissolves. Add the onion, garlic, cucumber, carrots, and radicchio, and toss together. Stir in the mint.

  56. (Published 1999)
July 2013

This recipe is a personal recipe added by marinapastor and has not been tested or endorsed by MyRecipes.

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