|Steelhead Trout Tartare|
1 medium to small steelhead or rainbow trout filet, sushi grade, skinned
Juice from 1/2 lemon
2 tsp. finely chopped fresh dill
1 tsp. chopped capers
1 tsp. chopped spring onions
1 tsp. extra virgin olive oil
1 egg yolk (from a small egg)
Salt to taste
Fresh ground black pepper (a generous amount!)
On a large plastic cutting board or ceramic plate, coarsely chop the trout filet and place in a mixing bowl.
Add the rest of the ingredients and salt to taste, combining well.
Scoop the mixture in a small bowl or ring-mold and turn onto a plate and serve immediately. (I served it as a main dish, alongside cold asparagus with dijon vinaigrette and slivers of sweet roasted beets).