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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.