Title: Smoked Trout with Gribiche Horseradish Sauce
Categories: Trout Smoke Sauce Fish
Yield: 4 Servings

4		Fillets smoked trout
1/2	c	Olive oil
1/2	c	Vegetable oil
1	tb	Dijon mustard
2	tb	Minced shallots
2	tb	Minced onion
1	lg	Hard boiled egg; chopped
1	lg	Egg yolk
		Salt and pepper; to taste
3	tb	Red or white wine vinegar
4	tb	Freshly grated horseradish
1	tb	Chopped fresh tarragon
2	tb	Chopped fresh parsley
4		Lemon wedges for garnish

In a bowl combine the oils. In another bowl combine the mustard, shallots, onions, yolk of egg, chopped egg, salt and pepper to taste and vinegar. Blend briskly with a wire whisk. Slowly dribble the combined oils into the bowl to create an emulsion. Add the horseradish, tarragon, parsley. Blend well with a whisk.

Serve the sauce around the trout, garnish each serving with a lemon wedge.

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