Title: Smoked trout with gribiche horseradish sauce
 Categories: Trout, Smoked, Sauce, Fish
      Yield: 4 Servings
 
      4    Fillets smoked trout
    1/2 c  Olive oil
    1/2 c  Vegetable oil
      1 tb Dijon mustard
      2 tb Minced shallots
      2 tb Minced onion
      1 lg Hard boiled egg; chopped
      1 lg Egg yolk
           Salt and pepper; to taste
      3 tb Red or white wine vinegar
      4 tb Freshly grated horseradish
      1 tb Chopped fresh tarragon
      2 tb Chopped fresh parsley
      4    Lemon wedges for garnish
 
  In a bowl combine the oils. In another bowl combine the mustard,
  shallots, onions, yolk of egg, chopped egg, salt and pepper to taste
  and vinegar. Blend briskly with a wire whisk. Slowly dribble the
  combined oils into the bowl to create an emulsion. Add the
  horseradish, tarragon, parsley. Blend well with a whisk.
  
  Serve the sauce around the trout, garnish each serving with a lemon
  wedge.