Trout & avocado tartare
This is adapted from a Gino D’acampo recipe. It uses smoked and raw trout to make a delicious tartare.
Serves 4
Ingredients
- 2tbsp finely chopped dill
- 2tbsp capers, drained and roughly chopped
- 1 tbsp crème fraîche
- 1 tbsp Dijon mustard
- 2 lemons (1 cut into wedges)
- 2 small shallots, finely chopped
- 400g skinless trout fillet
- 200g smoked trout
- 2 large ripe avocados
- 4 tbsp balsamic glaze, plus a drizzle for decoration
- 8 slices of ciabatta bread, sliced about 1cm thick
- 4 tsp extra virgin olive oil
- 1tsp fine sea salt
- 1tsp freshly ground black pepper
Method
Before you start, please note that you can prepare the first three stages below and place in the fridge separately, but do not combine them all together until you are ready to serve, as the trout will cook in the lemon juice.
- Place the dill, capers, crème fraîche, mustard and 1tbsp lemon juice in a small bowl. Mix, cover with cling film and set aside in the fridge.
- Place the shallots and the remaining juice of the lemon in another small bowl, mix, cover with cling film and set aside in the fridge.
- Cut the trout fillet and smoked trout into small cubes, place in a medium bowl, mix, cover with cling film and set aside in the fridge.
- When you are ready to serve, pour the shallots and the crème fraiche mixture into the larger bowl of salmon and stir gently.
- Peel and pit the avocados and chop into small cubes.
- Place in a medium glass bowl and add the salt, pepper and balsamic glaze.
- Stir gently.
- Toast the ciabatta bread on both sides, either on a griddle pan or in a toaster.
- Drizzle balsamic glaze in a zig-zag pattern over 4 serving plates.
- Place a cooking ring in the centre of a plate.
- Spoon in one-quarter of the avocado mixture and gently push down, ensuring you have covered the base evenly.
- Spoon one quarter of the trout tartare mixture on top, again pushing down slightly.
- Gently remove the ring by lifting it up slowly.
- Repeat to make rings of trout tartare on all 4 plates.
- Drizzle 1tsp of extra virgin olive oil over each pile of trout tartare and garnish with 1 lemon wedge.
- Place 2 slices of toasted ciabatta on each plate and the dish is complete.
The original recipe, which was for salmon, can be found here:
