Smoked Trout with Gribiche Horseradish Sauce
Submitted by jugijaki
Silky smoked trout fillets paired with a classic French gribiche sauce spiked with fresh horseradish, Dijon mustard, tarragon and chopped hard-boiled egg. No cooking required, just 15 minutes of whisking.
YIELD
4 servingsPREP
15 minCOOK
0 minREADY
15 minSauce gribiche is one of those old-school French preparations that deserves a serious comeback.
It’s an emulsion built from egg yolk, mustard and a slow drizzle of oil, then studded with chopped hard-boiled egg, fresh horseradish, tarragon and parsley.
Tangy, herby, with a punch of heat that plays beautifully against the rich, buttery smoke of the trout.
The whole thing comes together in 15 minutes with zero cooking, making it an effortlessly elegant main course for a summer lunch or a dinner party starter that looks far more complicated than it is.
Chef Tips
- Drizzle the oil very slowly while whisking. Rush it and the emulsion breaks. Patience is everything here.
- Freshly grated horseradish makes a real difference over the jarred stuff, but if jarred is what you have, drain it well and add a splash more vinegar.
- Serve on a chilled plate with crusty bread and a simple green salad alongside.
Ingredients
Directions
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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