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The starter, Regional

Smoked trout with horseradish cream

Smoked trout with horseradish cream is a cold starter for 6 people, made with warm baby potatoes, slices of smoked trout and a horseradish cream sharpened with lemon. It takes 25 minutes of active work and is made entirely in the morning for the evening. It's very easy and costs €3.50 per person, and the trick is to add the horseradish gradually, tasting as you go.

Thin slices of smoked trout with a horseradish cream that tickles your nose, warm little potatoes and dill, a starter that's simple and elegant.

Smoked trout with horseradish cream
For
6 people
Work
25 min
Total time
45 min
Prep
Prepared the same day
Difficulty
Very easy
Cost per person
€3.50
Calories per person
310 kcalcalculated by Kiloach, your weight coach

This starter plays on texture, the smoked trout almost melts on the tongue, the potatoes bring softness, and the horseradish cream gives just enough bite to wake up the palate. Dill and lemon keep everything light, so nothing feels heavy before the main course.

It fits a slightly dressed up dinner, a family meal in fall or winter, or a spring starter while baby potatoes are still firm. It works well before a richer main, a braised meat or a gratin, since it stays simple and can be eaten cold or just warm.

The schedule

What happens when, so you can be with your guests instead of in the kitchen.

  1. The day before Nothing to do
  2. The same day 3 steps, 30 min
  3. Before the guests arrive 1 step, 5 min
  4. When it's time to serve 1 step

In the morning, cook the potatoes, make the horseradish cream and season the baby potatoes, then keep everything in the fridge. Right before guests arrive, take the smoked trout and the cream out for about fifteen minutes so they come back to the right texture. At serving time, all that's left is plating the potatoes with trout slices and a quenelle of cream.

The ingredients

6 people

Fish counter

  • Smoked trout fillets 360 g

Fruits and vegetables

  • Baby potatoes 600 g
  • Lemon 1
  • Dill 1 bunch

Dairy

  • Thick heavy cream 20 cl

Pantry

  • Jarred horseradish 2 tbsp
  • Olive oiloften in the pantry 2 tbsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Allergens Fish, Lactose

The recipe, moment by moment

The same dayDuring the day, whenever you get a moment.

  1. Cook the potatoes in salted water until tender, drain and let them cool to warm. 20 min

    Pierce them with a knife, it should slide in without resistance.

  2. Mix the cream with the horseradish, a little lemon juice, salt and pepper, then keep it in the fridge. 5 min

    Let it rest for an hour, the horseradish flavors the whole cream.

  3. Cut the potatoes in half, drizzle with olive oil and lemon and sprinkle with dill. 5 min

    Season them while still warm, they absorb the flavors better.

Before the guests arriveThe last hour, right before the doorbell rings.

  1. Take the smoked trout and the cream out of the fridge about fifteen minutes before serving. 5 min

    Trout at room temperature is silkier on the tongue.

When it's time to serveThe final touches, right in front of your guests.

  1. Arrange the potatoes on the plates, add the smoked trout in slices, a quenelle of horseradish cream and a sprig of dill.

    Shape the quenelles with two teaspoons dipped in hot water.

Our tips to get it right

  • Pick thin, skinless smoked trout fillets, they slice into clean strips more easily when you plate the dish.
  • Choose baby potatoes of similar size so they cook at the same rate, with no overly firm or mushy pieces.
  • Taste the horseradish cream one last time right before serving, the cold of the fridge dulls its sharpness a bit.

The variations

  • Swap the smoked trout for smoked salmon if you want a milder taste and a pinker color on the plate.
  • For a fish free version, keep the potatoes and horseradish cream and add soft boiled eggs, the starter stays satisfying with a different feel.
  • To save time, buy ready made horseradish cream from the dairy aisle and skip the mixing step.

What to serve it with

  • Rye bread or dark bread
  • A crisp dry white like sauvignon blanc
  • A baby greens salad with walnut oil

Storage

The horseradish cream and seasoned potatoes keep up to 2 days in the fridge in a sealed container. Follow the date on the smoked trout packaging, and once opened, eat it within 2 days. This starter doesn't freeze well, neither the cream nor the smoked fish holds up in the freezer.

Questions about this recipe

Can I use fresh grated horseradish instead of jarred?

Yes, but fresh horseradish is sharper, start with just a teaspoon and taste before adding more. It also loses strength if grated too far ahead, so grate it at the last minute.

How do you plate this starter nicely for guests?

Fan the potatoes out in the center of the plate, lay the smoked trout slices on top with a slight ruffle, and add a quenelle of cream on the side with a whole sprig of dill.

Can this starter be made for more than 6 people?

Yes, just multiply all the quantities keeping the same proportions. Allow a bit more time to cook the potatoes if you double the batch.

Should the smoked trout be served very cold?

No, it tastes better slightly tempered. Taking the trout and cream out of the fridge about fifteen minutes before serving makes the texture silkier and the flavors more present.

Can a smoked trout with horseradish cream be made ahead?

Yes, during the day. The recipe needs 25 min of work in total, split up like this, the same day, 3 steps, before the guests arrive, 1 step, when it's time to serve, 1 step.

How long does it take to make a smoked trout with horseradish cream?

Allow 45 min in total, including resting and cooking time, of which 25 min is actual work. The recipe is rated "very easy".

How many calories are in a smoked trout with horseradish cream?

About 310 kcal per person, for a recipe meant for 6 people. The calories are calculated by Kiloach, your kilo coach, the app that partners with Mon Chou.

How much does a smoked trout with horseradish cream cost?

About €3.50 per person, that's €21.00 for 6 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains fish, lactose. Remember to ask your guests about their allergies before putting your menu together.

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