Steelhead Trout Tartare in Dijon Marinade
Time: Prep. 10 minutes, refrigeration/marinade 1 hour min.
1/2 lb Steelhead trout, skinned and boned, saving the skin, thawed in the fridge (must have been frozen for at least 7 days at a temperature of -4F or below)
1 Tbsp. Dijon mustard
1 Tbsp. Capers, drained
1 Tsp. Freshly squeezed lime juice (or lemon if you don't have lime)
1 Tbsp. Cilantro, finely chopped
Salt & pepper to taste
Lettuce leaves for serving presentation
For the skin
1 Tbsp. neutral oil
Salt to taste
Cut the trout flesh into small cubes (about 1/4") and place in a medium sized bowl.
Add all the ingredients except the skin, and combine well.
Cover with plastic wrap or a lid, and refrigerate for at least one hour prior to serving.
Make sure you also refrigerate the skin prior to using.
Just prior to serving, cut the skin into thin strips and salt generously. Heat 1 tbsp. neutral oil in a small skillet until very hot.
Add the skin strips and fry until browned and crispy.(Be careful as it will splatter!)
Set on paper towels to drain excess oil.
Lay a couple of leafy lettuce leaves on two dinner plates.
Divide the trout tartare equally onto the centre of the lettuce on each plate.
Top with crispy fried skin.
Serve as is, or with fries for a main course, or, crusty baguette for an appetizer.