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Scotch & Horseradish Steelhead Trout


  • 2 lbs Steelhead Trout
  • 2 tsp olive oil
  • lemon juice
  • salt and pepper


  • 1 cup mayonnaise
  • 3 tbsp horseradish
  • 2 tbsp sour cream
  • 2 tsp Scotch
  • 1 tsp chopped parsley
  • grind of coarse black pepper


  • Heat pan to a moderate heat with olive oil
  • Season Steelhead trout with salt and pepper
  • Place Steelhead in pan and cook for 4 minutes both sides
  • Remove fish from pan. Squeeze lemon onto the Steelhead
  • Mix dressing ingredience


Place Steelhead in the middle of a plate. Place one tablespoon of dressing on the fish. Garnish with a sprig of parsley and a lemon wedge. Serve with minted new potatoes and mixed salad.

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