Recipe: tartare with smoked trout
Jacques Hermus’s delicious new cookbook, BEET!, takes you on a journey through the most incredible fishing spots in our country. Here, Jacques fishes not only for fish, but also for stories and fish recipes. Such as this tartare with smoked trout.
“Although we may encounter a wild trout in our waters only sporadically, the lakes of Valdress in Norway are home to the most beautiful brown and brook trout. And they haven’t been artificially coloured, unlike the farmed trout we find in our shops. I once caught two brook trout there, a hundred metres apart: the one in the little river had red flesh from all the crayfish it ate, while the other, in the adjoining lake, had pale flesh because it grazed along the bottom. The smoked trout we find in our shops is rainbow trout. There’s nothing wrong with that, and you can make wonderful dishes with it.”
How to make tartare with smoked trout
- Cut the trout into small pieces.
- Whisk the lemon juice, olive oil and mustard together well in a bowl, then add the dill and shallots. Season with salt and pepper.
- Mix with the trout. Cover and place the bowl in the refrigerator.
- Peel the eggs and separate the whites from the yolks. Roughly chop the egg whites and press the yolks through a fine sieve.
- Make four rustic tartares from the trout mixture and loosely arrange the egg white, egg yolk, red onion and capers around them.
- Serve with toast and a spicy white wine. Pinot gris from Alsace makes a lovely pairing.
Title: BEET!
Author: Jacques Hermus
Price: €22,50
Publisher: Nijgh & van Ditmar
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