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Smoked trout 'tartare'

Method

  • Combine the red onion and capers with 1 heaped tspn chopped  dill, the grated rind and juice of 1 lime, the sour cream and seasonings.
  • Add the smoked trout and gently toss.
  • Then arrange the cucumber slices in a round on a plate (or individual plates) and place a pastry cutter in the centre. Fill with the trout mixture and then remove the container.
  • Sprinkle with a little oil, if you like, garnish with sprigs of dill and serve with lime wedges and sliced toast on the side.

Ingredients

  • 2 tbsp finely chopped red onion
  • 1 tbsp capers, rinsed & chopped
  • a handful of fresh dill
  • 2 limes
  • 2 tbsp sour cream
  • sea salt & freshly ground pepper
  • 1 smoked trout, flaked
  • 1 telegraph (continental) cucumber, finely sliced
  • extra virgin olive oil

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
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    1 lb450 gm