This trout tartare is a top-notch starter to serve this festive season.
Serve with a flute of Spier Brut Cap Classique … let the celebrations begin!
This trout tartare has roe, capers and lime aioli … making it a seriously decadent festive starter for your next dinner party.
You’ll need: 400 g very fresh trout fillet portions, pinboned and skinless, ½ English cucumber, peeled & diced, 1 shallot, finely chopped, 4 Tbsp baby capers, 3 Tbsp chives, finely chopped, 3 Tbsp extra virgin olive oil, salt & pepper to taste, a few strands dill roughly chopped if large, a few teaspoons trout roe, lime wedges for serving.
For the lime & dill aioli: 2 egg yolks, 2-3 Tbsp lime juice, 1 Tbsp Dijon mustard, 1 small clove garlic, salt & pepper to taste, 1/3 cup canola oil, a few strands dill, roughly chopped.
To make: Prepare the aioli. In a tall cup, add the yolks, lime juice, mustard, garlic and salt & pepper. Using a stick blender, blend well. Now add the oil in a thin stream while blending continuously, until the aioli is thick. Add the dill and blend until incorporated. Set aside.
Prepare the tartare. Using a very sharp long bladed knife, cut the trout as neatly as possible into small cubes and place in a medium mixing bowl. Add the diced cucumber, chopped shallot, capers and chives. Drizzle with oil and season with salt & pepper, then stir gently to mix.
Plate the mixture on individual plates, then use a teaspoon or a piping bag to pipe small blobs of aioli all round the edges. Top the aioli with roe, then finish with dill and a few lime wedges. Serve at room temperature, with some rye or seeded crackers on the side.
Serve with Spier Cap Classique Brut … a vintage wine ideal for toasting to all occasions. This bottle-fermented sparkling wine was crafted in the traditional méthode champenoise style, it’s full of finesse and energy, and is lovely served with seafood and Summer salads. You’ll find it for around R210 at your local wine store or on shop.spier.co.za
