Salmon Trout Tartare with Herb Potatoes
Salmon trout tartare with herb potatoes is a recipe featuring fresh ingredients from the fish category. Try this and other recipes from Spoonsparrow!
Ingredients
- 600 g small firm-cooking potatoes
- Salt
- 1 bundle dill
- parsley (1 bundle)
- tarragon (1 bundle)
- 2 slices of toast bread
- 1 hard‑boiled egg
- 500 g salmon trout fillet (skinless)
- 2 shallots
- 3 tbsp white wine vinegar
- 1 tbsp mustard
- 4 tbsp olive oil
- pepper (ground)
- 75 g butter
- 50 ml fish stock (from a jar)
Instructions
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1.
Cook potatoes with skins in salted water, drain, rinse, and peel. Roughly chop herbs except for some sprigs reserved for garnish. Cube toast bread and blend with herbs in a food processor. Peel the egg; finely chop whites and yolks separately.
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2.
Slice trout fillets lengthwise into thin strips, then cut crosswise into fine cubes.
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3.
Peel shallots, dice finely, and mix with vinegar, mustard, oil, salt, and pepper. Combine this dressing with the tartare.
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4.
Heat potatoes with butter and stock in a closed pot. Stir in herb crumbs and season to taste.
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5.
Place a ring (about 8 cm diameter) on the plate, fill it with one quarter of the tartare. Gently press down with a spoon, then lift the ring away. Arrange sprigs of herbs on top, sprinkle egg, arrange potatoes, and serve.
