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Cured Trout Tartare


Photo: Dennis Evans

Oozing with freshness, an attractive finger food.

Chef Robert Reynolds of Edna

“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


  • 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


  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.
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