Skip to main content

Cured Trout Tartare

Print

Photo: Dennis Evans

Oozing with freshness, an attractive finger food.

Chef Robert Reynolds of Edna
www.ednarestaurant.com

“My inspiration for Janice Bates-Hawkins’ room was a 1920s theme, so I used my British influence for the menu. I grew up on shrimp cocktail. I thought of a 1920s garden party—cucumbers, sandwiches, shrimp cocktail. It’s very easy, it’s beautiful, fresh, simple, takes no time at all. The whole concept reflects what we do on a daily basis—think outside the box.”

Recipe courtesy of Chef Robert Reynolds of Edna

Ingredients:

  • 4 trout filets (sustainably land-farmed sea trout)
  • 1 cup (250 ml) salt
  • 1 cup (250 ml) sugar
  • 1 large English cucumber
  • 2 shallots, finely diced
  • juice of 2 limes
  • 1/4 cup (60 ml) crème fraîche
  • 4 Tbsp (60 ml) chopped chives
  • pinch of salt
  • trout caviar
  • 12 fresh sprigs dill

Directions:

  1. Place trout filets on a baking tray skin side down.
  2. Mix salt and sugar, cover trout. Refrigerate for 6 hours.
  3. Remove trout from fridge, rinse with cold water. Remove skin, dice fish and add to a large mixing bowl.
  4. Add diced shallots, lime juice, crème fraîche, chives, and salt to taste, mix.
  5. Refrigerate mixture for 30 minutes.
  6. Cut cucumber horizontally into 1/2-in (1.3-cm) thick medallions. With melon baller hollow out the seeds without piercing the base of the medallion to create a small cup. Spoon trout tartare into each cucumber cup. Top with trout caviar and one sprig dill. Serve cold. Yields 12 canapes.
Do NOT follow this link or you will be banned from the site!
error: Content is protected !!