How Do You Make Baked Trout With Cucumber And Horseradish Sauce?
Baked trout with cucumber and horseradish sauce is a Finnish recipe that borrows a lot from Russian cuisine. Combining fresh trout, grated horseradish, Dijon mustard and white wine, baked trout with cucumber and horseradish is a dish that requires a sophisticated palate, and therefore may not be the best for children or picky eaters. The trout can be accompanied by roasted red potatoes, a loaf of fresh French bread and butter and a glass of crisp, dry white wine or cold pilsner beer. Preheat the oven to 400 degrees Fahrenheit. Sprinkle the cucumber slices with 1/2 teaspoon salt and mix together. Place the cucumber slices between to dinner plates and place a small weight on top. Refrigerate for 30 minutes, and squeeze the excess juice out of the cucumbers. Grease a shallow, ovenproof dish with butter and sprinkle a bit of kosher salt on the bottom. Put the softened butter in a bowl and beat until light and fluffy. Add the Dijon mustard, horseradish, lemon juice and pepper to taste. Beat
