4    Fillets smoked trout
1/2 c  Olive oil
1/2 c  Vegetable oil
1 tb Dijon mustard
2 tb Minced shallots
2 tb Minced onion
1 lg Hard boiled egg; chopped
1 lg Egg yolk
Salt and pepper; to taste
3 tb Red or white wine vinegar
4 tb Freshly grated horseradish
1 tb Chopped fresh tarragon
2 tb Chopped fresh parsley
4    Lemon wedges for garnish

In a bowl combine the oils. In another bowl combine the mustard,
shallots, onions, yolk of egg, chopped egg, salt and pepper to taste and
vinegar. Blend briskly with a wire whisk. Slowly dribble the combined
oils into the bowl to create an emulsion. Add the horseradish, tarragon,
parsley. Blend well with a whisk.

Serve the sauce around the trout, garnish each serving with a lemon
wedge.