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.