Light and bright, this trout tartare with roe, capers, lime aioli and dill pairs wonderfully with Spier Brut Cap Classique.
It’s certainly going on our holiday menu!
Trout tartare with roe, capers, lime aioli and dill recipe:
Ingredients:
- 400 g very fresh trout fillet portions, pinboned and skinless
- ½ English cucumber, peeled & diced
- shallot, finely chopped
- 4 tablespoons baby capers
- 3 Tbsp chives, finely chopped
- 45 ml (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
- ⅓ cup canola oil
a few strands dill, roughly chopped
Method:
Prepare the aioli: In a tall cup, add the yolks, lime juice, mustard, garlic and some 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 (or refrigerate until ready to use).
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 ad chives.
Drizzle with oil and season with salt & pepper, then stir gently to mix. Plate the mixture on individual plates, the 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/seeded crackers on the side.
