Smoked Trout Fillets

It is true that here and there in the Black Forest there are still clean streams and small river courses in which “wild” trout cavort. But most of them come from breeding farms, which deliver first-class fish and sometimes cook them in the same way. But also delicatessens and meat shops (!) offer the delicious fish from nearby farms, usually sealed in foil.

Peel and grate the horseradish. Whip the whipping cream until stiff, gradually adding sugar. Mix the whipped cream with the horseradish and season with the juice of one lemon.

Skin and fillet the trout. Pick the lettuce, rinse, spin dry and arrange the leaves on four plates and sprinkle with pepper to taste. Rinse the lemons or limes under hot water, pat dry and cut in half. Score a small notch on each of the cut surfaces, and at the table, drizzle the fish with as much juice as you like. Offer the whipped cream separately in small dessert bowls.

Serve with toasted white bread and a dry white wine.

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