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Faster than classic tartare, less heavy than mayo. Smoked trout needs just 10 minutes, a knife and mustard. Granny apple brings crunch and acidity, lime finishes it off.
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Ingredients for 4 servings
servings
8.75 oz (250 g) smoked trout fillet
1 granny-smith apple
1 lime
1 tablespoon wholegrain mustard
1 tablespoon lemon-infused olive oil
1/2 bunch chives
1 teaspoon pink peppercorns
Step-by-step directions
1 Mix in a bowl, the juice of 1/2 lime with the mustard and olive oil in a thin stream, whisking
2 Add the chopped chives
3 Cut the trout fillet into small dice with a knife
4 Season them with the sauce
5 Wash and core the apple with an apple corer
6 Cut it into slices then into thin matchsticks
7 Mix the apple julienne and the trout tartare
8 Distribute the mixture into small glasses or porcelain ramekins
9 Sprinkle with crushed pink peppercorns
10 Drizzle with the other half of the lime
11 Mix, serve very chilled.
A chef's advice
In Brittany and Normandy, some fishmongers offer house-smoked trout. They smoke 3 to 4 kg per week at cold temperatures, between 18 and 22°C. Result: firm, delicate flesh, perfect for tartare. Industrial smoked trout, often hot-smoked, can turn mushy. If you find a local smoker, go knock on their door.
You enjoyed this recipe of smoked trout tartare with green apple?
Discover other recipes of fishes and shellfish, or browse the starters category. This dish pairs well with Riesling.
Smoked Trout Tartare with Green Apple5/5
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AFTouch Cuisine
Smoked Trout Tartare with Green Apple
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