1 1/2 pounds smoked trout
REMOULADE SAUCE:
4 tablespoons horseradish mustard
1/2 cup tarragon vinegar
2 tablespoons catsup
1 tablespoon paprika
1/2 teaspoon cayenne pepper
1 teaspoon salt
1 clove garlic
1 cup salad oil
1/2 cup shallots
1/2 cup chopped celery
Servings: 6
Remove skin and bones from fish. Flake and place in cocktail glasses or iced supreme bowls lined with lettuce. Place all ingredients. for REMOULADE SAUCE in blender and blend thoroughly. Chill well before serving. Smoked trout may be purchased at kosher deli.
Servings: 6
REMOULADE SAUCE:
4 tablespoons horseradish mustard
1/2 cup tarragon vinegar
2 tablespoons catsup
1 tablespoon paprika
1/2 teaspoon cayenne pepper
1 teaspoon salt
1 clove garlic
1 cup salad oil
1/2 cup shallots
1/2 cup chopped celery
Servings: 6
Remove skin and bones from fish. Flake and place in cocktail glasses or iced supreme bowls lined with lettuce. Place all ingredients. for REMOULADE SAUCE in blender and blend thoroughly. Chill well before serving. Smoked trout may be purchased at kosher deli.
Servings: 6
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