Inspired by the classic French Steak Tartare, Charlie’s Smoked Trout Tartare is a modern fish twist, showcasing the delicate texture and rich flavour of our Cold Smoked Trout. This dish combines the smokiness of trout with a refreshing cucumber dressing, creating a delicious blend of flavours. Ideal as a starter or a light main course, or presented as canapés, this tartare is elevated by the crunch of finely chopped vegetables and the subtle heat of Dijon mustard and Tabasco. And when used with the the Beetroot Infused - it just looks great on the plate.
Charlie's Smoked Trout Tartare
Ingredients:
• 250g Smoked Trout (V-Cut)
• 250g Smoked Trout Beetroot Infused (V-Cut)
• ½ cucumber
• Celery
• Chives, finely chopped
• Shallots
• Cornichons
• Little onions
• Micro greens
• Lemon
• Dijon mustard
• Tabasco
• Worcestershire sauce
• Black sesame seeds
• Smoked salt
• Freshly ground black pepper
For the dressing:
• 1 cucumber, chopped
• 1 tsp Dijon mustard
• 1/2 tsp Tabasco
• Dill, chopped
• 1 lime, juiced
• 1 tsp honey
• 1 tsp olive oil
• Smoked salt
• Grounded black pepper
Take the trout out of the fridge at least 30 minutes before starting the preparation.
The recipe:
1. Prepare the trout
Begin by chopping both the Smoked Trout and the Beetroot Infused Smoked Trout into small, even pieces.
For a striking presentation, keep the plain trout and Beetroot Infused trout separate throughout the preparation. Preparing two separate mixes (one for each type of trout) will allow you to create a striking, two-toned tartare.
2. Prepare the vegetables
Chop the cucumber and celery into pieces like the trout. Finely chop the shallots. Add the chopped vegetables to the bowls and mix with the trout.
3. Combine the ingredients
In a small bowl, whisk together the lemon juice, finely chopped cornichons, & Worcestershire sauce. Season with a pinch of salt and a dash of pepper to taste.
Pour the liquid over the two bowls of trout & vegetables. Add finely chopped chives, black sesame seeds, a small amount of Dijon mustard, & a few dashes of Tabasco for heat. Mix gently to combine all ingredients. Adjust seasoning.
4. Make the dressing (optional)
Mix the lime juice, olive oil and honey in a small bowl to form an emulsion. Add some mustard and tabasco and mix well. Combine this with the finely chopped cucumber and season to taste.
5. Assemble the tartare
Use a ring mould to shape the trout tartare on individual plates, creating two halves one for the Smoked Trout & one for the Beetroot Infused Smoked Trout. Press down the mix gently so it holds its shape better when the mould is removed. Chill in the fridge (within the moulds) for at least 1 hour. To serve, transfer the ring moulds to serving plates using a fish slice. Remove the moulds then garnish the trout tartare with micro greens and top with black sesame seeds.
If you're also making the cucumber dressing, now's the time to drizzle it over the tartare.
6. Serve
Serve the tartare immediately, accompanied by mini cornichons and onions, and crusty bread (melba toast) or crackers. You can also serve with fries on the side to emulate the classic steak tartare.
Get creative!
If you’re serving this in Winter you could use apple instead of cucumber. Swap the shallots for red onions, or add a raw egg yolk on top for extra richness (like the classic steak tartare). For a touch of luxury, garnish with trout caviar.
You can also serve this dish in smaller portions, as canapés. Simply follow the recipe up to step 5, and you can then serve the tartare in tartlets, or canapé spoons. You can buy mini croustade cups, colourful pop tart shells, or simply use your favourite crackers.
We love to see what you're making with our smoked products - share your versions of this dish with us over on our instagram
Smokehouse products perfect for this recipe:
