Smoked trout with warm sweet potato salad and horseradish cream from Mustards Grill Napa Valley Cookbook (page 18) by Cindy Pawlcyn and Brigid Callinan

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • anya_sf on October 02, 2024

    I made 1/2 recipe to serve 2 as a dinner main. I didn't smoke my own trout, just used an 8 oz package TJ's smoked trout - still good. Omitted the frisee but used more endive. This recipe has many components, but nothing difficult, and everything works together. One error: recipe calls for caramelized onions (which I made), but instructions state pickled onions (no recipe in book). Either would be good, but could also be skipped since the shallot in the potato salad adds that flavor. While I liked the sweet potatoes, next time I'd probably use regular potatoes per personal preference.

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