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Sunday 22 December 2013

Trout and apple tartare

A crisp, light and fresh-tasting starter for the Christmas meal or for serving as canapés. Add crunch with radishes or the larger, milder mooli. Failing that, use a chunk of cucumber, lightly peeled to keep some of its colour.

Serves 2-4

trout 2, fresh, filleted, pin boned and skinned
apple 1
mooli or radish 50g , peeled and cubed
yuzu juice 1 tbsp
chopped dill 2 tbsp

Skin the trout fillets. Make sure that the trout has been thoroughly boned and any trace of tiny pin-bones removed. This is a really important step and one that shouldn't be missed.

Slice the fish into very fine dice, each piece about the size of a pea, then put it in a mixing bowl and chill in the fridge. Cut the apple into similar-sized dice and place in a separate bowl together with the yuzu juice.

Peel the mooli, then cut into small pieces. If you are using radishes then dice them without peeling and add to the apple. Finely chop the dill then toss it with the apple and radish.

At the last moment before serving, add the diced trout to the apple mixture, toss gently and serve.