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Trout tartare with baguette crisps
This delicious ocean trout tartare is made with red onion, capers, fennel, and a bright, citrus vinaigrette. It can be served with crispy baguette crisps.
SERVES
3
TO
4
Ingredients
Trout tartare with baguette crisps
- 3/4 lb trout fillet, skinless, coarsely chopped
- 1/8 cup red onion, finely diced
- 1 tablespoon capers, coarsely chopped
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- 2 teaspoons lemon zest
- 1 tablespoon Italian parsley, finely chopped
- 1 teaspoon brown mustard seeds
- Salt and ground black pepper, to taste
- 1/2 fennel bulb, shaved
- Microgreens or sprouts, for garnish
- Olive oil-baked crostini
Directions
- In a small bowl, mix together the trout, onion, capers, oil, lemon juice and zest, parsley and mustard seeds.
- Divide evenly amongst serving dishes and garnish with shaved fennel and microgreens.
- Sprinkle generously with Maldon salt. Slice toasted crostini and serve. Enjoy!
