Tatar of salmon trout with mustard oil and radish salad

Ingredients

• 4 tbsp yellow mustard seeds
• 100 ml cold‑pressed rapeseed oil
• 4 tsp mustard flour
• turmeric
• Sea salt
• sugar
• 500 g radish
• radishes
• 1 bunch chives
• apple cider vinegar
• white pepper
• 60 g hazelnuts (peeled)
• 500 g salmon trout fillet
• 1 bunch fine spring onions
• 1 ripe Avocado
• Lemon juice
• 1 tsp coarse mustard
• 4 tsp crushed black pepper
• 2 tbsp rapeseed oil for frying

Instructions

1. 1.

   Mustard oil: lightly toast mustard seeds in a pan over low heat, then crush them in a mortar. While still warm, mix with cold‑pressed rapeseed oil, mustard flour, turmeric and about 1 tsp each of salt and sugar; let steep for at least 3 hours, shaking occasionally, then strain through a fine sieve.

2. 2.

   Salad: peel radish, trim radishes, slice both into very thin rounds or shave. Toss slices with a little salt and sugar, let rest for 30 minutes, then drain on paper towels. Finely chop chives. Combine everything and season with vinegar, pepper, salt and sugar to taste.

3. 3.

   Crush hazelnuts and toast them in a dry pan without oil.

4. 4.

   Tartar: rinse salmon trout fillet under cold water, pat dry and finely dice (freeze the fillet briefly beforehand). Trim spring onions and finely slice. Peel avocado, remove pit, cube finely and drizzle with lemon juice. Mix all together with mustard and salt, form into 4 small patties. Sprinkle fish patties with pepper and quickly sear in a very hot pan with rapeseed oil on both sides (the tartare should remain slightly warm but still raw)

5. 5.

   Serve the fish patties with salad, nuts and mustard oil.