Name: Trout tartare with kelp salt and breadsticks
Yield: 4
Ingredients: 280 g trout fillet, suitable for eating raw, from the fish counter; 50 g spinach; 0.5 tsp Mǽr Seaweed Salt; 6 grinds of pepper; 50 ml olive oil; 1 tsp Mǽr Seaweed Salt; 1 tbsp mayonnaise; 1 lime, juice only; 2 spring onions, sliced into thin rings; 4 grinds of pepper; 8 breadsticks (grissini)

Trout tartare with kelp salt and breadsticks

Under 20 minutes Easy

Trout tartare is great as a starter when serving dinner to large groups or as part of a tapas board. The mild taste of trout combined with kelp salt adds a kick to the recipe.

Ingredients

servings

- 280 g 1 trout fillet, suitable for eating raw, from the fish counter
Spinach Sauce
- 50 g 1 spinach
- 0.5 tsp 1 Mǽr Seaweed Salt
- 6 1 grinds of pepper
- 50 ml 1 olive oil
Marinade
- 1 tsp 1 Mǽr Seaweed Salt
- 1 tbsp 1 mayonnaise
- 1 1 lime, juice only
- 2 1 spring onions, sliced into thin rings
- 4 1 grinds of pepper
Serve with
- 8 1 breadsticks (grissini)

Method

1. Spinach sauce: Using a hand blender, mix spinach, salt, pepper and rapeseed oil to make a sauce.

2. Marinade: Mix kelp salt, mayonnaise, lime, spring onions and pepper.

3. Cut the trout fillet into small dice using a good sharp knife. Add the diced trout into the marinade.

4. Serve the marinated trout tartare with breadsticks (grissini) and spinach sauce.

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