Smoked Trout with Seefeld Sauce

For the sauce, first whisk the egg yolks with salt, pepper and mustard until foamy. Now slowly pour in the oil drop by drop, whisking constantly with a hand blender until you get a creamy mayonnaise. Mix in the freshly torn horseradish and tomato paste and blend to a smooth sauce. Coat the smoked trout fillets with it and sprinkle with freshly torn horseradish as desired.

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