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GermanAuthentic Cuisine

Lachsforelle geräuchert mit Meerrettich

Serves 4 to 6 Entree seafood, Fish

Lachsforelle geräuchert mit Meerrettich

Lachsforelle geräuchert mit Meerrettich is a dish with roots nestled in the Alpine foothills and the dense woods of the Black Forest. It is born of a tradition where simplicity meets indulgence, crafted by hands that measure salt by feel rather than scale and embrace the richness of butter without hesitation. This home-style version captures the essence of German family cooking, where recipes are less about precision and more about passing down the love of food through generations.

The smoked trout fillets bring a delicate, smoky depth that pairs beautifully with the sharp, creamy bite of horseradish. Served on hearty rye bread, each bite offers a satisfying contrast of textures, with fresh dill and a squeeze of lemon adding a bright, aromatic finish. It's a dish that invites a second helping, never needing an apology for its comforting, familiar flavors.

Ingredients

  • 400 gsmoked trout fillets
  • 150 ghorseradish cream
  • rye bread — to serve
  • lemon wedges — to serve
  • to finishfresh dill
  • to tastefine sea salt

Method

  1. Begin by gently rinsing the 400 g smoked trout fillets under cold water to remove any excess brine. Pat them dry with a clean kitchen towel to ensure they sear properly without steaming.
  2. In a large skillet, melt a generous knob of butter over medium heat. Once the butter has melted and starts to foam, add finely chopped onion or small pieces of bacon, if desired. Cook until the onion is translucent or the bacon is crisp, releasing a fragrant aroma.
  3. Carefully place the dried trout fillets into the skillet, skin side down. Allow them to cook until the flesh turns just opaque and flakes easily with a fork, which should take only a few minutes. Be cautious not to overcook, as the fish is already smoked and needs only gentle heating.
  4. Once the trout is cooked through, squeeze fresh lemon juice over the fillets to enhance their flavor. Sprinkle chopped fresh dill generously over the top for a burst of freshness.
  5. Taste the dish and add fine sea salt to your preference, keeping in mind that the smoked fish already contains some saltiness.
  6. Serve the trout immediately on slices of rye bread, accompanied by a dollop of 150 g horseradish cream on the side. Garnish with additional lemon wedges for those who prefer a zesty finish.
Cover of Authentic German Cuisine
From the cookbook

Authentic German Cuisine

This recipe is from Authentic German Cuisine by Yassine Sbiti — the German volume in the ComidaTime International Cuisines series.

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