JARLSBERG RECIPES>> Smoked Trout Fillets with Jarlsberg Dressing

The Jarlsberg Cook of the Year 2003 recipe runner up of five is Ms Debbie Hoskins. We Congratulate! This Jarlsberg dressing takes the smoked trout into gourmet heaven!. 4 portion Ingredients 4 thin slices of smoked trout 2 big fresh new potatoes, cooked and in 1 inch slices to make 4 servings (these are to be served warm) Some different lettuce leaves of your choice

Jarlsberg Dressing ingredients
75 g Jarlsberg, grated
1 apple, peeled and grated
2 ts creamed horseradish sauce
Juice and grated rind of ½ lemon
3 tbls olive oil
1 tbls freshly chopped dill
Salt and pepper to taste

Method
Mix all ingredients for the dressing first and let it cool in the fridge for a while.

Layer the slightly warm, cooked and sliced potatoes with salad leaves and a smoked trout slice on a plate for each serving. Divide and spoon richly the Jarlsberg dressing on top of the fish. Garnish with chopped dill and serve!