Title: Trout with Horseradish Sauce
Categories: Seafood Appetizer
Yield: 2 Servings

2		4-6 oz. trout fillets
		Dry vermouth; or white wine
1	tb	Dill; minced
1/2	c	Sour cream
2	sm	Cucumbers; sliced
1		White horseradish; drained

Bring enough vermouth or wine to rolling boil. Add trout to the raised rack and continue at a rolling boil allowing trout to steam for 9 to 10 minutes. Remove from rack and cool.

Combine sour cream, horseradish and dill weed for dressing. Trout may be served cool or cold with sour cream dressing. Garnish with cucumbers slices, if desired.

Serves 2.

UW Sea Grant Advisory Services

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