Smoked Trout
lettuce leaves
tomato
cucumber
picked parsley
segments of lemon
Brown bread and butter
horseradish sauce
lettuce leaves
tomato
cucumber
picked parsley
segments of lemon
Brown bread and butter
horseradish sauce
method
Serve whole, with the skin removed and the head left on. To remove the skin, pierce with the point of a small knife at the tail end, cut along the backbone, then fold back and remove the skin from gills to tail. Repeat for the other side of the fish. Serve garnished with lettuce leaves, tomato, cucumber, segments of lemon and picked parsley. Brown bread and butter and horseradish sauce are served separately.
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