Quick Fresh Trout Tartare
Course: MainCuisine: FrenchDifficulty: EasyServings
2
servingsPrep time
10
minutesCooking timeminutes
Total time
10
minutesIngredients
250g of fresh trout fillet, chopped in 1cm (1/2″) cubes (I used 1 15″ brook trout)
Juice of 1/2 lemon (1 tbsp of lemon juice)
2 tbsp of olive oil
1 tsp of grainy mustard (or 1/2 tsp of dijon mustard)
a few dashes of tabasco (optional)
1-2 tsp of fresh herbs, minced (I recommend basil, parsley or chive)
1 tsp of capers, roughly chopped
1 small shallot, finely chopped
1/4 tsp of salt
1/4 tsp of ground black pepper
Directions
- In a bowl, mix the lemon juice, the olive oil, the grainy mustard, the tabasco, the herbs (save a bit of herbs for presentation), the capers, the shallot, the salt and the pepper.
- Taste and adjust seasoning. Only when ready to serve, add the trout and mix thoroughly. Only mix in the trout at the last minute so that the lemon does not cook the meat.
- The tartare is now done! Serve on a bed of lettuce, or arugula with fries and grilled bread.
SUBSTITUTIONS – Since we do not always have success when going outdoors or not everyone practices hunting, fishing or picking. here are a few ideas to substitute the harvested ingredients:
- The trout fillet can be replaced with grocery store bought trout or salmon fillet. Just make sure it is as fresh as possible, or sushi grade.
- Wild caught trout or salmon can be used for this recipe.
Hey! I am an outdoor enthusiast who loves cooking natural ingredients and share his passion… About Me
