Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 4-6 oz. trout fillets
Dry vermouth; or white wine
1 tb Dill; minced
1/2 c Sour cream
2 sm Cucumbers; sliced
1 White horseradish; drained

Bring enough vermouth or wine to rolling boil. Add trout to the
raised rack and continue at a rolling boil allowing trout to steam
for 9 to 10 minutes. Remove from rack and cool.

Combine sour cream, horseradish and dill weed for dressing. Trout may
be served cool or cold with sour cream dressing. Garnish with
cucumbers slices, if desired.

Serves 2.

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