Trout Salad from Patricia Wells - Cooking by the Book

Ingredients

• 4 whole American farm-raised rainbow trout, cleaned and gutted
• 5 tablespoons finely minced fresh tarragon (or dill)
• Fine sea salt
• Freshly ground black pepper
• ½ cup light cream
• 2 tablespoons freshly squeezed lemon juice
• 1 tablespoon prepared horseradish
• 1 European or hothouse cucumber, trimmed and cut into thin rounds
• 4 scallions or small spring onions, white part only, trimmed, peeled, and cut into thin rings
• Zest of 1 lemon, preferably organic