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