Smoked brook trout with horseradish sauce from Cuisine Rapide: A Classic Cookbook from the 60-Minute Gourmet by Pierre Franey and Bryan Miller

  • ground cayenne pepper
  • heavy cream
  • sour cream
  • cucumbers
  • dill
  • horseradish
  • smoked trout
  • vodka
  • white peppercorns

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

  • Eat Your Books

    Prepared horseradish may be used instead of fresh.

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