For the salmon trout with cucumber scales, cream the room-warm butter. Stir in freshly grated horseradish, lemon juice, mustard and pepper. Butter a baking dish. Salt the salmon trout fillets and place them side by side in the baking dish. Spread with the horseradish butter.
Blanch (scald) the cucumber slices in a little salted water. Rinse with cold water and pat dry.
Place the cucumber slices on the coated fillets – they form the fish scale pattern. Pour some white wine over the fish and cover the dish with aluminum foil. Cook the salmon trout with cucumber scales in the preheated oven at 200 °C for about 10 minutes.
Preparation Tip:
Instead of white wine, you can use vegetable soup or fish stock to baste the salmon trout with cucumber scales.
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