• 1 hour
  • Four
  • Medium

Ingredients

  • 300g of sea trout fillets, skinned
  • 2 tbsp finely diced shallots
  • 1 carrot – finely diced
  • 4 radishes – finely diced
  • 2 tbsp chopped chives
  • juice of 1 lemon
  • 2 tbsp light soy sauce
  • 2 tbsp rice vinegar
  • extra virgin olive oil to drizzle
  • sea salt and freshly ground black pepper
  • 100ml crème fraîche
  • For the Melba toast
  • ½ loaf of sourdough bread (one day old)
  • 3 tbsp olive oil

Method

When it comes to the Sea Trout Tartare, the key is to get your hands on fresh sea trout. We’re lucky that we get fish delivered at the restaurant every day, fresh from local fishermen who land their boats just minutes from The Kitchin.

If you plan ahead with your fishmonger, you can ask when is the best time to visit or place your order to ensure you buy the very freshest sea trout possible.

Simple sides work best with sea trout, and it tastes particularly good with samphire, fresh seaweed, tomatoes or spinach, which balance the flavour perfectly and really bring out the taste of the sea.

Preparation and cooking
If you have time, put your chopping board in the freezer for 20 minutes before you start preparing the trout; this will help you achieve a fine dice. Check the sea trout for pin bones. Using a very sharp knife, cut the trout on the chilled board into small dice and place in a bowl. You can do this in advance and set the bowl over ice to keep the trout chilled.

Just before serving, add the shallots, finely diced carrots, finely diced radishes, chives, the lemon juice, the soy sauce and the rice vinegar to the diced trout. Add a drizzle of extra virgin olive oil and mix together, seasoning well with salt and pepper. Set aside.

To make the Melba toast, preheat the oven to 150C/Gas Mark 2. Cut the loaf into very thin slices – about 2mm

(day-old bread is easier to slice thinly than fresh). Place the sliced bread on a baking tray, drizzle with olive oil, then cover with another baking tray.

Bake for 4-5 minutes until golden brown and crispy, then remove and allow to cool.

To serve, lay a slice of Melba toast on each plate, and place the trout tartare over the top. Finish with a spoonful of crème fraîche and a grinding of pepper.

About The Author

Tom Kitchin

Tom Kitchin is a Scottish chef and owner of restaurant The Kitchin, where he became the youngest winner of a Michelin star. He has previously worked with several Michelin starred chefs including Alain Ducasse and Pierre Koffmann.

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About The Author

Tom Kitchin

Tom Kitchin is a Scottish chef and owner of restaurant The Kitchin, where he became the youngest winner of a Michelin star. He has previously worked with several Michelin starred chefs including Alain Ducasse and Pierre Koffmann.