Smoked Trout With Potatoes And Cabbage

1. 1

   Cook the potatoes, skin on, in boiling salted water for about 20 min until tender.

2. 2

   Heat the oil in a large skillet on medium heat. Add the onions and saute until translucent. Add the cabbage and saute 1-2 mins. Add 1/2 cup water and the granulated vegetable bouillon. Bring to a boil. Reduce heat to low; cover and simmer for about 10 mins.

3. 3

   Preheated the oven at 350u00b0F. Drain the potatoes, rinse, then remove the skins. Mix the horseradish with the lemon juice and mustard. Stir into the cabbage. Add the potatoes; cover and simmer for 5 mins. Season to taste, adding a little more mustard, if desired.

4. 4

   Place the trout fillets on a nonstick baking pan. Bake for 4-5 mins. Serve the trout on a bed of the cabbage and potatoes. Garnish with additional horseradish, if desired.

* Per serving · 4 servings · Values may vary.

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