Dinner · 40 min · scandinavian

Hot-Smoked Trout with Horseradish Cream

Scandinavian flavors, weeknight effort. Trout fillets meets sour cream in a 40-minute dinner worth keeping in rotation.

Ingredients

• 1.5 lb Trout fillets
• 1 cup Sour cream
• 3 tbsp Horseradish
• 1.5 lb New potatoes
• 1/4 cup Dill
• 1 Lemon
• 2 tbsp Butter

Steps

1. Hot-smoke the trout at 225°F for 25–30 minutes until just opaque and glistening — or use a stovetop smoker.
2. Stir the horseradish into the sour cream with lemon zest; it should clear the sinuses politely.
3. Serve the trout warm with buttered new potatoes, dill, and the horseradish cream.
4. The smoke, the heat, the cool cream — a Nordic trio that never misses.
5. Cold-smoked trout works too, but skip the oven — just warm it gently in the sauce.

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