Chilled Rainbow Trout Appetizer with Remoulade Sauce
11/2lb Smoked Kentucky Rainbow Trout
4tbsp horseradish mustard
1/2cup tarragon vinegar
1/2 tsp cayenne pepper
1 clove garlic
1 cup salad oil
1/4 cup shallots, chopped
1/2 cup chopped celery
Remove the skin and any remaining bones from the trout. Flake the trout and place in cocktail glasses or iced supreme bowls lined with lettuce.
Place all the ingredients for the remoulade sauce in blender and blend thoroughly. Chill well before serving.
Recipe © 2017 by Shuckman's Fish Company & Smokery. All rights reserved. This recipe is provided as a service exclusively to our customers and may not be reproduced without prior written permission from Shuckman's.