2 smoked trout fillets (1 (8 oz.) smoked trout)
1 box English water biscuits
1 c. heavy cream
1/4 c. prepared horseradish, well drained

Separate fillet trouts into 3/4 inch pieces, following natural shape of fish, reassembling into fillets. Arrange on a tray.

To make horseradish Cream: Whip the cream until stiff. Stir in the horseradish, mixing well. Spoon into a bowl and serve with the trout. Trout is usually sold whole. It is easily filleted.