Trout Tartare
This refreshing recipe requires minimal prep and no cooking. A few quality ingredients and you have a crowd-pleasing, effortless appetiser. Because what could be better than silky diced fish seasoned with zesty lime, sesame oil, spring onions, chives and a hint of chilli?
Ingredients
- 400 g Boneless, skinless trout (or salmon)
- 1 Shallot, sliced into super-thin rings
- 2 Spring onions, finely sliced
- 1 Tbsp Chives, finely chopped
- 2-3 Limes, one cut into six thin wedges
- 2 tsp Sesame oil
- 1 Tbsp Extra-virgin olive oil, plus extra
- Pinch chilli flakes
- Fresh tarragon or flat-leaf parsley leaves, for garnishing
- Salt and freshly ground black pepper
Instructions
- Slice the trout into one-centimetre pieces.
- Place the shallot, spring onions and chives in a glass bowl. Then add the zest from one lime and one tablespoon freshly squeezed lime juice, as well as the sesame oil, one tablespoon olive oil and a pinch of chilli flakes. Whisk to combine, then add the fish, tossing to combine. Next, taste to check the flavour and add more lime juice, if needed.
- Divide the tartare between six small plates or bowls and garnish each with a few tarragon or parsley leaves, a drizzle of olive oil and a thin lime wedge.
- Season with salt and pepper and serve.