Tatar vom Saibling

Ingredients

• 0.5 TL lemon pepper
• 400 g very fresh brook trout fillet (skinless)
• 1 red-skinned apple
• 2 EL grape seed oil
• 1 EL lemon juice
• 0.5 tsp garden cress
• 1 pinch wasabi paste
• 0.5 TL honey
• Salt

Instructions

1. 1.

   Crush the pepper in a mortar. Rinse the trout, pat dry and dice into small cubes. Add to a bowl with the pepper. Wash the apple, quarter it, remove the core and dice the quarters as well. Mix in the oil and lemon juice. Trim the cress and add almost all of it to the bowl, reserving some for garnish. Add wasabi and honey, mix well and season with salt.

2. 2.

   Arrange the tartare on plates using a ring and serve garnished with cress.

3. 3.

   Serve with potato chips if desired.